Halloween Black Bean Chili

Serve this meatless black bean chili topped with a squeeze of lime, cilantro, cheese and green onions. It’s also the perfect meatless Monday dinner and freezes well if you have leftovers. 1 tablespoon avocado oil

1 onion, chopped

3 garlic cloves, minced

2 tomatoes, cored and chopped,

about 1½ cups

1 1 ⁄2 teaspoons cumin

11⁄2 teaspoon chipotle chili powder 3 (15-ounce) cans black beans,

drained and rinsed

1 (15-ounce) can pumpkin purée (not

pumpkin pie filling)

2 cups chicken stock or vegetable

stock

3 limes, 2 juiced for the soup, and 1

cut into wedges for serving 1 teaspoon salt

Fresh ground pepper

Instructions: In a large pot over medium-high heat, warm the oil. Add the onion and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and sauté for 1-2 more minutes.

Add the tomatoes and spices and stir until fragrant, about 1 minute. Add the drained black beans, pumpkin purée and stock; stir to combine. Let soup simmer for 20-25 minutes.

Add the lime juice, salt and pepper and taste for seasoning. Serve warm with garnishes on the side. Makes 4-6 servings