In a crock pot, drizzle your olive oil over medium heat. Dice your onion and peppers into mouthful-sized pieces. Saute your veggies for about 5 minutes before adding in your seasonings.

Crush or finely mince your garlic and add it into the pot right before adding your diced tomatoes and chiles. Drain and rinse your black beans and add them to the pot. Add your pumpkin puree, crushed tomatoes, and stir.

Lower the temperature to medium-low and cover. You can leave this simmering for at least 30 minutes, but the flavors really come together after 90 minutes. Stir occasionally to avoid sticking to the bottom.

When the colors of the sauce have darkened and the vegetables are firm but not crunchy, you’ll know you’re done.