Greater Newark Conservancy's

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 or 5 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 15.5 oz can of cannellini beans drained and rinsed
• 1 15.5 oz can of red kidney beans drained and rinsed
• 1 28 oz can of diced tomatoes
• 1 29 oz can of pumpkin puree, or an equal amount of fresh pumpkin puree (I scooped fresh pumpkin puree into the empty can of diced tomatoes to measure it)
• 1/2 cup vegetable broth
• 1 12 fl oz bottle of pumpkin beer (I use Sam Adams Pumpkin Batch) (the alcohol cooks off, but if you prefer, you can substitute 2 more cups of vegetable broth)
• 2 tablespoons chili powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 teaspoons brown sugar
• 1/2 teaspoon cayenne pepper (optional)
• Sea salt and pepper to taste
• Optional garnish: sour cream, grated cheddar cheese, sliced green onions

1. In a large heavy-bottomed pot, heat olive oil and sauté the onion and garlic until translucent. Add the bell peppers and sauté for about 5 minutes.
2. Add the diced tomatoes, the pumpkin, the beans, and all the spices. Add the pumpkin beer and broth and stir.
3. Lower the heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally. Add salt and pepper to taste.
4. Serve with rice and optional garnishes.
5. Tip: this can also be made in a slow cooker. Sauté your vegetables first before adding to the slow cooker. I like making it on top of the stove because it makes the whole house smell great!