Ingredients

  • 1 teaspoon balsamic vinegar
  • 1 large carrot, chopped
  • 2 tablespoons chili powder
  • 2 cloves garlic, minced or crushed
  • 1 1/2 teaspoons ground cumin
  • 2 jalapeños, seeded and finely chopped
  • juice from 1 lime (2 tablespoons)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 3/4 cups unsweetened pumpkin purée
  • 1 red bell pepper, seeded and chopped
  • 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans)
  • 1 1/2 teaspoons sea salt, or to taste
  • 1/2 tablespoon tamari (soy) sauce
  • 2 large tomatoes, finely chopped
  • 2 cups vegetable stock or water
  • 1 cup white mushrooms, chopped

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Rinse the kidney beans and soak for 8 hours or overnight in several inches of water.
  • INGREDIENTS:
  • Length: 480 minutes

Step 2

  • Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 60 minutes

Step 3

  • Drain and set aside.

Step 4

  • Heat the oil in a large saucepan over medium heat. When hot, add the onion and carrot and saut for 5 to 7 minutes to soften. Toss in the garlic, jalapeos and mushrooms and stir for 5 minutes. Now add the red pepper, tamari, chili powder and cumin. Stir for another minute.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 5

  • Add the tomatoes, pumpkin pure, stock or water, and the cooked beans. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in the lime juice, vinegar and salt, and taste for seasoning.
  • INGREDIENTS:
  • Length: 15 minutes

Step 6

  • Serve hot garnished with avocado cilantro cream, sour cream, fresh chopped cilantro or jalapeo rounds.
  • INGREDIENTS: