Ingredients
2 tablespoons olive oil1 cup chopped sweet onion1 garlic clove, minced1/2 cup white wine2 cans (15 ounces each) black beans, rinsed and drained1 can (28 ounces) diced tomatoes, undrained2 cups vegetable broth1 can (15 ounces) pumpkin4 teaspoons ground coriander3 teaspoons ground cumin3/4 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon pepper1 cup heavy whipping creamOptional: Chopped fresh cilantro and tortilla chips
Preparation
In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through. If desired, top with chopped cilantro and tortilla chips.
