Pumpkin and Black Bean Chili

From the garden

• 4 cups sugar or pie pumpkin, peeled and cut into 1/2-inch cubes (about 1 small pumpkin)
• 1 medium yellow onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• fresh cilantro (optional) — for topping

From the pantry

• 2 tbsp olive oil
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 can canned diced tomatoes
• 2 cans black beans, drained and rinsed
• 2 cups vegetable stock
• salt — to taste
• black pepper
• sour cream (optional) — for topping

1. Heat the olive oil in a Dutch oven over medium heat. Cook the onion and bell pepper with a pinch of salt 5–6 minutes until softened, then stir in the garlic, chili powder, cumin, and smoked paprika and toast 1 minute until fragrant.
2. Add the pumpkin cubes, tomatoes with their juices, and stock. Bring to a simmer, cover, and cook 15 minutes.
3. Stir in the black beans and simmer partially covered 10–15 minutes more, until the pumpkin is completely tender. Mash a few cubes against the side of the pot to thicken the chili.
4. Season with salt and pepper, then let the pot rest off the heat 5 minutes — chili always tastes rounder after it sits.
5. Ladle into bowls and top with sour cream and cilantro if you like.