Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can canned diced tomatoes
• 1 cup chopped onion
• 2 jalapeno peppers, chopped
• 2 tablespoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon ground cayenne pepper
• 1 cup water
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 dash salt

Instructions

1. Combine pumpkin puree, kidney beans, garbanzo beans, black beans, corn, diced tomatoes, onion, jalapeno peppers, oregano, garlic powder, and cayenne in a large pot. Simmer over medium heat, about 40 minutes.
2. Stir water, chili powder, cumin, black pepper, and salt into the pot. Reduce heat to low, cover, and simmer until flavors combine, about 20 minutes.