Step 1

Heat a large pot over medium heat and add olive oil, onion and bell peppers.  Cook vegetables until tender, about 5 minutes.  Add the garlic and cook for another minute.

Step 2

Next, add in the black beans, crushed tomatoes, pumpkin puree, maple syrup, all the spices and salt and pepper.  Mix everything together well and let cook for a minute or two to let the flavors develop.

Step 3

Add in the vegetable broth, mix together well, place the lid on and turn the heat down to low.  Bring chili to a simmer and simmer for about 10-15 minutes.  You can leave it on the stove for longer if you like.

Step 4

Chili can be served immediately or stored in the refrigerator for 4-5 days.  Garnish with your favorite chili ingredients and enjoy!