Pumpkins are great for inflammation, and the cloves, olive oil and onions help as well. Tomatoes are also great, and canned tomatoes will work in a pinch, especially if you don’t have fresh tomatoes available. On top of it all, it has a delicious and unique flavor.
INGREDIENTS:
- 1 Cup Pumpkin Puree
- 2 ½ Tablespoons Chili Powder
- ½ Teaspoon Sea Salt, Fine
- ½ Teaspoon Black Pepper
- 1 Tablespoon Cumin, Powder
- ½ Can Garbanzo Beans
- 15 Ounces Black Beans
- 1 Cup Vegetable Stock
- 5 Garlic Cloves, Minced
- 1 Large Onion, Sliced
- 1 Tablespoon Olive Oil
- 1 Cup Tomatoes, Canned
DIRECTIONS:
Take a large, clean pot and take the onion and garlic, mixing it in the olive oil to cook for about five minutes. It should turn soft, and it’s best to cook over medium heat. Take your canned tomatoes, pumpkin, black beans, garbanzo beans, and vegetable stock. Add in half the chili powder and cumin. Add in all the salt and pepper, and then season more if needed. Bring it all to a boil, and stir all ingredients together. Let it simmer for 20 minutes. Serve when cooled.
