Ingredients
3 cans black beans, drained
1 can dice tomatoes, undrained
1 onion, chopped
4 cloves garlic, chopped
1 tbsp cumin
1 tsp oregano
2 tsp salt
1 tbsp canned chipotle, chopped (hint: I open a can and dump it in a jar to keep in the fridge.)
½ stick butter
4 c beef broth (hint: You can use bouillon cubes in water.)
1 can pumpkin puree
1/2 c Sherry
Sour cream and pumpkin seeds were what I used as a garnish
Directions
Over medium heat, in a large pot or Dutch oven, melt butter and add onion, garlic, cumin, salt, chipotle, and oregano.
Sauté until onion is soft, about 2 minutes.
Coarsely puree tomatoes and black beans in a food processor and add to pot along with beef broth.
Stir in pumpkin and sherry.
Lower heat and let simmer for 30 minutes.
Serve with garnish and enjoy!