Pumpkin, Black Bean, And Corn Chili

With Forrest out of town for a few days, I decided to make myself some chili.  I wanted to use ingredients that I had on hand, so I came up with the idea to make black bean chili.  I consulted Dara over at Cook in Canuck, because I've liked some of her soups before.  As luck would have it, she has a great recipe for Smoky Black Bean and Corn Chili.  I used her recipe as a template and modified it to both fit my tastes and what I had in my pantry.  While this isn't a traditional "chili," it hit the spot to satisfy my craving!

Pumpkin, Black Bean, & Corn Chili
Adapted from Cook in Canuck

Ingredients

• 3/4 pounds dried black beans, cooked with water in pressure cooker
• 2 10 oz bags frozen corn
• 1/2 of a 15 oz can of pumpkin puree
• 1 28 oz can crushed tomatoes
• 2 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp chipolte powder
• 1 tsp allspice
• 1 tsp salt
• sour cream
• spicy cheese blend

Directions

Combine all ingredients except sour cream and cheese in a large dutch oven.  Bring to boil, reduce heat and simmer until heated through.  Serve with a dollop of sour cream and a sprinkle of cheese.