1 onion, diced
1 red pepper, diced
3 cloves of garlic, minced
2 tablespoons olive oil
4 cups cooked black beans (or 2-15 oz cans, rinsed and drained)
1 cup frozen corn, thawed
2 cups fresh pumpkin puree (or 1-15 oz can)
1-28 oz can fire-roasted diced tomatoes, with liquid
1 cup hearty fall or winter beer (or substitute vegetable broth)
1-1/2 tablespoons smoked paprika
1 tablespoon chili powder
1-1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1 cup cheddar cheese, shredded for garnish, optional
4 green onions, chopped for garnish, optional
Heat olive oil in a large stock pot and add onion. Saute for 3 minutes, or until translucent. Add garlic and saute for an additional 2-3 minutes, until fragrant.
Add spices and stir to coat the onions, saute for 1-2 minutes, stirring constantly. Pour in beer and allow to simmer for about 2 minutes.
Add the black beans, corn, tomatoes with liquid, & beer or broth. Bring to a boil. Lower heat and cover, simmer for 45 minutes stirring occasionally.
Season with salt and pepper to taste, and serve. Garnish with cheese and chopped green onions