Vegan Pumpkin Chili with Kidney Beans

crowdedkitchen.com

ChristinaDK

subheading: SCALE 1X 2X 3X:

2 tbsp olive oil

1 yellow onion, diced

1 tbsp minced garlic

4 cups fresh pumpkin*, peeled and cubed into ½ inch pieces

1 tbsp tomato paste

1 tbsp chili powder

1 ½ tsp dried oregano

1 tsp cumin

1 tsp salt

1 tsp cinnamon

½ tsp smoked paprika

3 cups vegetable broth

1 15oz can diced fire roasted tomatoes with green chilie

1 15 oz can pinto beans (low sodium), drained and rinsed

1 15 oz can red kidney beans (low sodium), drained and rinsed

1 tbsp maple syrup

1 tbsp apple cider vinegar

1 tbsp sauce from a can of chipotles in adobo sauce (optional)

3 cups chopped kale

Toppings: vegan sour cream, vegan cheddar cheese, toasted pumpkin seeds, avocado, tortilla strips, cilantro, etc

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