Ingredients

The following ingredients have 4 Servings
  • 1 tbs olive oil
  • 2 cups sweet onion (diced , approx. 3/4 of a large Vidalia)
  • 1 Poblano pepper (cut into batons (narrow 1 inch strips))
  • 2 cloves garlic (minced)
  • 1 zucchini squash (diced)
  • 1 yellow summer squash (diced)
  • 2 tbs chili powder
  • 1 tsp Kosher salt
  • 1 tsp cumin
  • 1 tsp oregano (dry)
  • 1 tsp cilantro (dry)
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1/4 tsp white pepper
  • 2 bay leaves
  • 15 oz Pumpkin puree
  • 15 oz diced tomatoes (with chilis or without)
  • 14 oz low-sodium black beans (drained and rinsed)
  • 2 tbs chopped pickled jalapeno
  • 3 cups vegetable stock (chicken or beef is fine if you are not vegetarian)

Instruction

  • Place dutch oven or stockpot over med-high heat, add oil, once hot add the onion, Poblano and garlic, saute 5 minutes, then add the zucchini and yellow squash and saute another 5 minutes.
  • Add the salt and spices, stir for 1 minute, than add the remaining ingredients. Stir. As soon as the pot starts to bubble, reduce to simmer and cover, to simmer for 1 hour.
  • Serve hot. Garnish with chopped scallions, fresh cilantro or chives. If you are not vegan, a dollop of rich sour cream makes a nice topping.