Three-Bean Pumpkin Chili

1. 1

   In a large pot, heat oil over medium heat. Add onion and a pinch of salt and cook, stirring frequently, for 6-8 minutes, or until the onion is translucent. Add garlic, chili powder, cumin, and paprika, and cook, stirring frequently, for another 30 seconds to a minute, or until the mixture is fragrant. Add pumpkin puree, chipotle, and tomato paste, and stir to combine.

2. 2

   Add crushed tomatoes, beans, water, and a couple pinches of salt. Bring to a boil, then reduce the heat to keep the liquid at a bare simmer. Simmer, uncovered, for 1 to 3 hours, until the chili has thickened and tastes the way you want it. If simmering longer than 1 hour, keep an eye on the pot and add the occasional splash of water if it's getting too thick.

3. 3

   Remove the chili from the heat; remove and discard the cinnamon stick. Season with salt to taste. Ladle into bowls and top with avocado and scallions. Serve hot.

4. 4

   Like most chilis, this will only get better with time. It will keep, tightly covered, in the fridge for up to 3 days, or in the freezer for up to 4 months.

* Per serving · 4 servings · Values may vary.