Ingredients
- pound dry black beans
- cold water, or as needed
- 1/2 cup lentils
- tablespoon sdry roux mix
- green bell pepper, diced
- (10.75 ounce) can condensed tomato soup
- cup pumpkin puree
- (1.25 ounce) packagechili seasoning mix
- tablespoon swhite sugar
- tablespoon ground cinnamon
- teaspoon nutmeg
- teaspoon ground clove s
- 1/2 teaspoon onion powder
Instructions
- Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
- Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.
- Place diced bell pepper in a microwave safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.
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