Here is another way to honor the glorious pumpkin!

I combined a few of my favorite veggie chili recipes to come up with this one.
This hearty chili freezes well and tastes even better the second day.  You can thicken it up with a little tomato paste or pumpkin puree if desired. Add a jalapeno if you prefer it a litte hotter. I love this served over a hunk of warm homemade cornbread with a dollop of sour cream and a sprinkle of roasted pumpkin seeds. Enjoy!
 
 
2 tablespoons olive oil
1 1/2 lbs cubed fresh pumpkin
2 ears sweet corn, shucked
1 large onion, diced
4 cloves garlic, divided
1 teaspoon minced fresh ginger
2 sm bell peppers, chopped (I used red and yellow)
2 large carrots, peeled and shredded
4 ripe tomatoes, diced
3 cups cooked beans: Black or pinto.
2 tablespoons chili powder (less if yours is hot)
1 teaspoon cumin
1/2 teaspoon cinnamon or to taste (optional)
Pinch of cayenne or chipotle salt to taste
Chopped cilantro for serving
 
Preheat oven to 400'. Coat the diced pumpkin, fresh corn and garlic cloves with olive oil and a pinch of  salt. Spread on baking sheet and roast for 30-40 minutes. Check for tenderness. Broil for a couple minutes if  you like a browned flavor. Let cool slightly and dice the garlic.

While vegetables are roasting: In a large pot, heat olive oil over medium heat. Add onion and saute until it begins to brown. Add ginger, bell pepper, and carrots. Cook for five minutes, stirring often, or until vegetables begin to soften. Add chili powder, cumin, cayenne and cinnamon; cook for 1 minute. Add tomatoes and beans. Bring to a boil, reduce heat to medium low, and simmer for 20-30 minutes, or until all vegetables are softened. Stir in roasted pumpkin, corn and garlic; warm through. Add salt and pepper to taste. Sprinkle with chopped cilantro, if desired. Serve it up!