Vegetarian Bean & Pumpkin Chili

The recipe that we've selected is from Tasty Eats at Home, a food blog created by Alta Mantsch. Permission to publish the recipe has been granted by Alta.

For the chili:

• 1 1/2 lbs mixed variety of DRIED BEANS (I used yellow eye, African red beans, and flageolet – but I would think a mix of black, kidney, and pinto beans would work well)
• 28 oz can CRUSHED TOMATOES
• 1 15 oz can PUMPKIN PUREE
• 2 SERRANO CHILES, minced
• 3 CHIPOTLE CHILES in adobo, minced
• 4 cups VEGETABLE STOCK
• 1-2 cup WATER
• 1 ONION, chopped
• 3 cloves GARLIC, minced
• 1 1/2 Tbsp. CUMIN
• 1/2 CINNAMON STICK
• 2 tsp. ground CORIANDER
• 2-3 tsp. SALT (taste)
• 1 1/2 Tbsp. CHILI POWDER
• Several dashes of TABASCO

Garnishes:

• SHREDDED CHEESE
• CILANTRO
• SOUR CREAM
  

Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes. Serves 8.