1½ cups cooked (1 15-ounce can rinsed and drained) kidney beans
1½ cup cooked (1 15-ounce can rinsed and drained) black beans2 packed cups shredded kale
1 tablespoon tamari
1-3 tbs chili powder, added to taste
salt and black pepper to taste
*optional- cayenne powder, added to taste for spicy chili
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauce for about 7 minutes, until lightly browned.
Add the pumpkin puree and vegetable broth and bring to a boil.
Add the mushrooms, Brussels sprouts and sweet potatoes and simmer for about 30 minutes, until everything is tender.
Stir in the kale, kidney beans, black beans, tamari, chili powder, salt and pepper. Cook for a few minutes until the kale wilts and everything is warm.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/10/10/easy-pumpkin-chili-vegan-gluten-free/