From A Beautiful Mess Weekday Weekend By Elsie May Larson-Kunkel and Emma Chapman
1 tablespoon olive oil
1/4 cup chopped yellow onion
1/2 red bell pepper, seeded and diced
3 clove garlic, minced
1 chipotle pepper in adobo sauce
1 can diced tomatoes, with juices
1/2 cup pumpkin purée
1/4 teaspoon ground cumin
1 can pinto beans, rinsed and drained well
1 can red beans, rinsed and drained well
Salt and freshly ground pepper
Vegetable stock, tomato sauce, or water, as needed
Baked corn tortilla chips, homemade or store-bought, for serving
1 tablespoon chopped green onion
In a soup pot, heat the olive oil over medium heat. Add the onion and bell pepper and sauté for 2 to 3 minutes, until they begin to soften. Stir in the garlic and cook for 1 minute longer.
Chop the chipotle pepper and add it to the pot, and stir in a little of the sauce too. Add the tomatoes and their juices, the pumpkin, and the cumin. Cook, stirring, for 2 to 3 minutes, to allow the flavors to blend.
Add the beans to the pot, stir well, and cook for another 3 to 4 minutes. When everything is hot, season with salt and pepper. If you prefer chili to be on the thin side, you can splash it with vegetable stock, tomato sauce, or even water; start with about 1/4 cup.
To serve, ladle into bowls over the tortilla chips. Top with the green onions and serve hot.