Vegan Pumpkin Spice Latte

Ingredients: 1 tablespoon olive oil ½ cup chopped onion 1 red pepper, chopped 1 garlic clove, minced 15 ounces black beans 1 cup corn

Ingredients continued: 14.5 ounces fire roasted tomatoes with green chiles 15 ounces butternut squash puree 16 ounces fire roasted tomato salsa

Ingredients continued: 2 teaspoons chili powder 1 teaspoon cumin ½ teaspoon Mexican oregano crushed ½ teaspoon cayenne pepper Salt and pepper 1 cup low sodium vegetable broth

Add olive oil to a hot pan. Add chopped onion and cook on medium heat until translucent.

Add garlic and cook 30 seconds longer. Add chopped red pepper. Cook until crisp tender.

Add black beans, corn, fire roasted tomatoes, butternut squash puree, salsa, and spices. Bring to a boil. Reduce to a simmer and cook for about 15 minutes.

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