Pumpkin Chili

You heard right.

1 small Onion
4 Cloves Garlic
1 can Pumpkin Puree
1 C. Vegetable Stock
2 cans Beans of your choosing, drained and rinsed (I used black and red kidney)
1 can Corn, low sodium, drained
28 oz. can Diced or Whole Peeled Tomatoes
1 tbsp. Smoked Paprika
1 tbsp. Chili Powder
1 tsp. Cumin
1 tsp. Dried Oregano
10-15 Sage Leaves, or 1 tsp. Ground Sage
Sea Salt & Ground Pepper

Sauté diced onions and garlic in a small amount of vegetable stock until translucent. Add the rest of the vegetable stock, pumpkin puree, and tomatoes with liquid. If you are using whole peeled tomatoes, make sure to crush a few of them into smaller chunks. Stir until incorporated. Next add beans that have been drained and rinsed, along with drained corn, and spices. Bring to a boil and then turn to a simmer. Cover and simmer for 45 minutes - 1 hour.