This recipe is from Julia's Album! I adapted the recipe to my needs by doubling it and using coconut oil, sprouted, cooked beans and whole pumpkin. (All adaptations have an asterisk (*) next to them.) You can also use any type of squash--such as butternut, if that better suits your fancy. This recipe below serves 4 single lunches, 2 whole dinners and if it's doubled, serves 4-6 whole dinners. Tip: Can and freeze the leftovers for future lunches/dinners!
makes 4 lunch-size servings. You can (and should!) double this recipe, if you plan to serve this for dinner (larger portions) for 4-6 people!
1) In a large pot or skillet, cook chopped onion and minced garlic in olive oil (*or coconut oil) for about 5 minutes on medium heat until soft.
**If adding raw pumpkin or squash chunks, sautee pumpkin or squash until soft, and proceed with next steps.
2) Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.
3) Serve in soup bowls, garnished with chopped green onion.
YUM! If you have any adaptations you would like to share, please post a comment on our blog! :)