Pumpkin Black Bean Chili

1  tablespoon		olive oil
1/4  cup		green onions (white and light green parts), thinly sliced (slice dark parts and use for garnish)
1		red bell pepper, chopped
3		garlic cloves,s chopped
1-1/2  teaspoons		ground cumin
1/2  teaspoon		dried thyme
2  cans		black beans, rinsed and drained
15  ounces		pumpkin puree (not pumpkin pie filling)
14-1/2  ounces		diced tomatoes, un-drained
2  cups		vegetable broth
1  teaspoon		salt, plus more to taste
1/8  teaspoon		cayenne pepper

Tip: For nutritional information on all the ingredients in Pumpkin Black Bean Chili just click on each ingredient name. Then adjust the serving size for any Pumpkin Black Bean Chili ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oil in large pot over med-high heat.
Add onion and bell pepper; cook, stirring occasionally for about 4 minutes. Add garlic, stir and cook another minute.
Stir in cumin and thyme. Add beans, pumpkin, tomatoes and juice and broth; bring to a boil.
Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper.
Top each serving with green onions and other desired garnish; sour cream, Greek yogurt, avocado, salsa and/or cilantro.