Ingredients4 Tablespoons olive oil
1 cup onion, finely diced
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 small can diced green chilies
3 cans black beans (15 oz each), drained and rinsed
1 can (14.5 oz) diced zesty tomatoes
1 can (16 oz) pumpkin puree
1 cup roasted corn ( I get mine at TJ's)
4 cups vegetable or chicken broth
1/4 cup chopped cilantro
Salt to taste
1. In a large pot heat the oil. Add the onion, garlic, cumin, chilies and salt, cook until the onion has softened. About 3 to 4 minutes.
2. In a food processor puree the beans and tomatoes. Add the puree, pumpkin and broth to the pot.
3. Simmer uncovered until thick, add third can of black beans and corn, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Add chopped cilantro and serve.