Sweet + Savory Pumpkin Chili

Newsflash — pumpkin is more than just a muffin and pie flavor…

Ingredients

(Makes enough to feed a super hungry large vegan family + leftovers)

• 2 tbsp coconut oil
• 3 cloves garlic
• 2 small red onions
• 2 medium carrots
• 1 zucchini
• 5 – 10 crimini mushrooms
• 1 – 15 oz. can of pumpkin puree
• 1 1/2 cups frozen corn
• 1 1/2 cups tomato sauce
• 3 cups kidney beans
• 1 cup vegetable broth
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp freshly ground pepper
• 1 tsp pink Himalayan salt
• 1/2 tsp coriander

Directions

1. Heat coconut oil over medium heat in a large stockpot.
2. Once oil is heated add minced garlic & diced onion and saute.
3. Next add diced carrots, zucchini, and mushrooms and continue to cook until carrots begin to soften.
4. Add remaining ingredients, stir to combine and cover.
5. Reduce heat and cook on a simmer (medium-low) for 40 minutes to an hour.
6. Optional: serve over brown rice or quinoa for an extra hearty meal.

Health & Happiness!

SB