Für 8 Portionen

• 28 ounces can crushed tomatoes
• 15 ounces can pumpkin puree
• 2 serrano chiles, minced
• 3 inches chipotle chiles adobo, minced
• 4 cups vegetable stock
• 2 cups water
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 teaspoons cumin🛒
• 1/2 cinnamon stick🛒
• 2 teaspoons ground coriander🛒
• 3 teaspoons salt (taste)
• 1 1/2 teaspoons chili powder
• Several dashes of Tabasco🛒
• Shredded cheese
• Cilantro
• Sour cream
• 1Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes.