Ingredients
1 Tb olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
2 carrots, finely chopped
1 poblano pepper, finely chopped
1 golden beet, peeled and finely chopped
4 cloves garlic, finely minced
1 bunch kale, tough stems removed, chopped
3 pinches Kosher/sea salt
3 tsp dried chili powder (I like Ancho)
1 tsp dried ground cumin
1 tsp dried oregano
1 lime, juiced
1 cup canned pumpkin
28 oz canned crushed tomatoes
15 oz canned black beans, rinsed and drained
15 oz canned kidney beans, rinsed and drained
1/2 cup water
1/2 cup fresh cilantro, chopped
1 avocado, diced
Preparation
Preheat a large saute pan or soup pot over medium high heat, when hot add oil, swirl to coat. Add the vegetables and dried seasonings, stir to coat. Cook, stirring occasionally until the vegetables are golden brown, about 10 minutes. Stir in the lime juice, scrape all of the bits off of the bottom of the pan. Stir in the pumpkin, tomatoes, beans and water. Simmer for 10 minutes. Serve topped with the cilantro and avocado. Enjoy! Notes
Use organic/locally sourced ingredients whenever possible
