Chili with pumpkin and black beans

Ingredients:

• 1 can (800 g) fried tomatoes, diced
• 2 cans (425g each) black beans, drained
• 1 small butternut squash (about 450 g), peeled and cut into 1.3 cm pieces (about 3 1/2 cups)
• 1 small rutabaga (about 450 g), peeled and cut into 1.3 cm pieces (about 3 1/2 cups)
• 3 tbsp. l. olive oil
• 1 large onion, chopped
• 2 chopped bell peppers (1 red, 1 yellow)
• Salt
• 3 crushed cloves of garlic
• 1 tbsp ancho chili powder
• 1 tbsp. chili powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp dried oregano
• 2 tbsp tomato paste
• 2 bay leaves
• Pumpkin seeds, chopped green onions, and grated cheddar for topping
• Cornbread for serving

Preparation:

1. Heat the olive oil in a large Dutch oven or saucepan over medium heat. Add the onion and bell peppers, season with salt, and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10 minutes.
   
   Add the garlic and cook for 1 minute. Add both chili powders, cumin, coriander, oregano, and tomato paste. Cook for about 2 minutes, until the vegetables are coated with the spices, stirring and adding a little water if the mixture is too dry.
2. Add 2 cups of water, tomatoes, beans, bay leaves, and 1 teaspoon of salt to the pan. Bring to a boil, then reduce heat and stir in the pumpkin and rutabaga.
   
   Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili begins to thicken, 30 to 40 minutes. (If the chili becomes too thick, add up to 1/2 cup water.) Remove the bay leaves and season with salt. Serve with cornbread and sprinkle with the remaining ingredients.