One of the best parts about fall is staying indoors and noshing on comfort food, like this vegetarian-friendly black bean and pumpkin chili.
1 c. pumpkin, roasted and diced
2 tbsp. vegetable oil
1 onion, diced
2 carrots, diced
1 celery stalk, diced
3 c. tomatoes, skinned and chopped
1 c. corn
2 cans of black beans, drained and rinsed
1 tsp. ground coriander
Salt and pepper
Preheat oven to 350 degrees. In a large pot, add the oil, pumpkin, onion, corn, carrots, tomatoes and celery. Cook until the vegetables are soft, then add coriander, salt and pepper. Stir in black beans and pumpkin. Simmer for 20 minutes or until the mixture is soft.