2cupsVegetable Stock (opt for low sodium if purchasing)
2cupsCanned Pumpkin Puree
2cupsBlack Beans, canned, drained, rinsed
2cupsKidney Beans, canned, drained, rinsed
1.5cupsCrushed Tomatoes, canned
1.5cupsPumpkin, fresh, cubed, skin on
1/8tspCinnamon
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