Kabocha Two Bean Chili

• Vegetarian

• Produce

  • 1 Avocado, slices
  • 15 1/2 oz Black beans, cooked
  • 1 Chipotle chili
  • 1 Fist full of fresh cilantro
  • 3 Cloves Garlic
  • 1 Jalapenos
  • 1 cup Kabocha puree
  • 1 tsp Oregano, dried
  • 15 oz Pinto or kidney beans, Cooked
  • 1 cup Poblano chili pepper, large
  • 1 1/2 cup Yellow onion, large

• Canned Goods

  • 2 cup Vegetable broth

• Condiments

  • 1 tbsp Adobo sauce

• Baking & Spices

  • 2 tsp Black pepper, ground
  • 1 1/2 tbsp Chili powder
  • 2 tsp Paprika, smoky
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil, virgin unrefined

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Drinks

  • 14 1/2 oz Tomatoes, (+ juice, Fire Roasted

Found on vanillaandbean.com

Description

Directions

• In a large dutch oven or soup pot add the coconut oil and heat on medium heat until it shimmers. Add the onion and poblano pepper. Turn the heat to medium-low and saute for 8-10 minutes or until slightly softened. Some charing is good!
• Add the cumin, chili powder, paprika, salt, chipotle chili and adobo sauce (for a milder chili, reduce the chipotle chili and adobo sauce to taste). Stir for 1 minute or until the spices release their fragrance. Pour in the vegetable broth, stir to deglaze, then add the tomatoes, beans, kabocha, garlic, black pepper and oregano. Bring to a simmer, turn to low and cook for 10 minutes until warmed through. 
• Serve with fresh herbs, avocado and jalapeños. Store in a covered container in the refrigerator for up to three days, or up to three weeks in the freezer.