Servings: 5 16 fl oz
Ingredients
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1.5 tsp Chili Powder
- 2 Tbsp Garlic, minced
- 2 Tbsp Jalapenos, minced
- 1 cup Red Bell Pepper, diced
- 1/4 cup Poblano Chili, diced
- 2 cups Yellow Onion, diced
- 1 Tbsp Olive Oil
- 2 cups Vegetable Stock (opt for low sodium if purchasing)
- 2 cups Canned Pumpkin Puree
- 2 cups Black Beans, canned, drained, rinsed
- 2 cups Kidney Beans, canned, drained, rinsed
- 1.5 cups Crushed Tomatoes, canned
- 1.5 cups Pumpkin, fresh, cubed, skin on
- 1/8 tsp Cinnamon
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Instructions
- In a heavy bottom pot, add oil and saute onion until softened and translucent. Add poblano and bell peppers and saute until soft and light brown. Add garlic and jalapeno and saute until aromatic, about 1 min.
- Add all spices and fresh pumpkin and continue to cook until pumpkin is tender.
- Deglaze with the stock. Add crushed tomatoes, beans and canned pumpkin and simmer until thick.
- Top with toppings of choice like sour cream or Greek yogurt, cheese, jalapenos, green onions
Nutrition
Serving: 16fl oz | Calories: 335kcal | Carbohydrates: 60g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 445mg | Fiber: 20g
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