I don’t do this very often – maybe I never have – but I’m giving you a recipe that comes almost entirely from cans.  I know, I know.  You can certainly freshen this up with greens, either on the side or cooked in, or a nice salad.  But if you’re in a pinch for dinner one night… or trying to cut back on the spending… here’s something you can pull together with just pantry ingredients.  And it’s pretty healthy and darn tasty, if I do say so myself.

Three Bean Pumpkin Chili

1/2 large onion, diced
1 tablespoon extra-virgin olive oil
1 tablespoon ancho chili powder
1 28-ounce can San Marzano tomatoes
1 14-ounce can pumpkin puree
1 14-ounce can black beans, drained and rinsed
1 14-ounce can pinto beans, drained and rinsed
1 14-ounce can red kidney beans, drained and rinsed
ancho chili powder to taste
Frank’s Red Hot Sauce (or other hot sauce) to taste
salt and pepper to taste

• In a cast-iron skillet over medium-high heat, warm olive oil until shimmering.  Add onion and cook until translucent, then add a generous sprinkle of chili powder and stir to coat.  Continue cooking until chili powder is fragrant.
• Add tomatoes, pumpkin, and beans and stir to combine well.
• Season to taste with additional chili powder, hot sauce, salt and pepper.  Turn heat down to low and allow dish to simmer for 30 minutes before serving.

Source: Covered In Flour