This recipe was inspired by the one in the Thug Kitchen book.  I tweaked it a little to reduce the chili powder (so the kids would eat it) and added more beans.   It sounds odd at first to use the pumpkin, but it adds some sweetness and thickness to the chili.  It is super easy to make and tastes great.  I serve it with rice, or with fried polenta.  Takes about 20 minutes to get cooking, then leave it on simmer for at least 20 minutes or even 2 hours (covered).

Ingredients

• 1 medium yellow onion
• 1 large carrot or two medium carrots
• 1 bell pepper
• 3 teaspoons olive oil
• 2 to 3 cloves garlic, minced
• 1 jalapeño, minced.  You can also used bottled or canned jalapenos.  Just mince enough to make about 4 tablespoons for flavor (I use mild versions due to larval humans)
• 2 teaspoons soy sauce
• 2  tablespoons mild chili powder
• 1 teaspoon ground cumin
• 1 can diced tomatoes (14.5 oz)
• 1  can of pureed pumpkin (15 oz )
• 2 cups vegetable broth or water
• 1 can black beans (15 oz)
• 1 can pinto beans (15 oz)
• 1 can kidney beans (15 oz)
• 1 tablespoon lime juice (optional)
• Optional toppings: chopped cilantro, chopped onion, chopped green onions, jalapeños, avocado, tortilla strip, guacamole

In large pot, add olive oil and place over high heat.  Add onion, carrots and bell peppers, all finely chopped so no part is larger than a bean.  Cook while stirring for 5-6 minutes to soften the veggies.  If mixture starts to dry out, add 1/4 cup of water.  Repeat as needed.

Add in garlic and jalapenos.  Stir.  Add in soy sauce and all spices.  Stir.

Add in tomatoes and beans and broth or water.  Stir well.  Add in can of pumpkin puree. Stir.  Simmer for a minimum of 20 minutes.  Longer will allow the flavors to mix.   Add in more salt to taste.

When ready to serve (this can also be made up way ahead of time), stir in the lime juice and add your toppings or set out the toppings for the guests.