IN PROGRESS

• 4 tbsp olive oil
• 2-3 red onions, diced
• 2 tbsp minced garlic
• 8 cup fresh pumpkin, peeled and cubed into 1 inch pieces
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 3 tsp dried oregano
• 2 tsp cumin
• 2 tsp salt
• 2 tsp cinnamon
• 1 tsp smoked paprika
• 6 cup vegetable broth
• 2 tins tomato
• 2 green chilies finely chopped
• 2 15 oz can pinto beans (low sodium), drained and rinsed (I hate the American obsession with canned beans so will have to figure out how many dried (uncooked) beans are needed.)
• 2 15 oz can red kidney beans (low sodium), drained and rinsed (I hate the American obsession with canned beans so will have to figure out how many dried (uncooked) beans are needed.)
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp sauce from a can of chipotles in adobo sauce (optional) (again – canned – I will investigate what can be used instead – or just drop it).
• 6 cup chopped kale
• Toppings: vegan sour cream, vegan cheddar cheese, toasted pumpkin seeds, avocado, tortilla strips, cilantro, etc

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INSTRUCTIONS

1. Heat oil in a large pot over medium heat. Add onion and sauté for 5-6 minutes, then add garlic and continue cooking for 2-3 minutes. 
2. Add in pumpkin, tomato paste, chili powder, oregano, cumin, cinnamon, salt and smoked paprika. Cook for 5-6 minutes, stirring well. Add in kidney and pinto beans, broth, fire roasted tomatoes, maple syrup, apple cider vinegar and adobo sauce. 
3. Stir well and bring to a boil. Reduce heat to low and simmer for 20 minutes. 
4. Add in kale and cook for additional 10 minutes. 
5. Serve topped with vegan sour cream, vegan cheese, cilantro, avocado, or any other desired toppings!