Ingredients
- 1 Tablespoon olive oil
- 1 Small Onion Diced
- 2 Large Garlic Cloves Minced
- 1 15 oz Can Black Beans Drained and Rinsed
- 1 14.5 oz Can diced tomatoes
- 1 15 oz Can pumpkin
- 1 teaspoon cinnamon
- 1 11 oz Can Mexicorn
- 1 Chipotle Pepper in adobo sauce Chopped
- 3 Cups Vegetable Broth
- 1 teaspoon Apple Cider Vinegar
Servings:
Instructions
- In a large saucepan over medium-high heat, add olive oil. Add onion and sauté for 2-3 minutes, until it becomes translucent. Add garlic and continue to cook for another 2 minutes.
- Add black beans, tomatoes, pumpkin, cinnamon, mexicorn, chipotle pepper, 2 tablespoons reserved Adobo sauce. Stir together until well combined. Add the vegetable broth.
- Bring chili to a boil, then reduce to a simmer and cover. Let simmer for 60-90 minutes, stirring occasionally. Add apple cider vinegar. Season with salt to tastes. Serve hot.
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