Kabocha Two Bean Chili

Kabocha Two Bean Chili

Curl up with a comforting bowl of this kabocha two-bean chili! The rich texture of this squash combines with the smoky Adobo flavors for a hearty bowl. Top your bowl with avocado slices and fresh cilantro for a delicious vegan and gluten-free meal.

89
0
0
0
0
Editor
Rating
Facebook
Shares
Tweets
Pinterest
Pins
Google+

Ingredients

  • 1 cup kabocha puree, or pumpkin puree
  • 3 cloves of garlic, minced
  • 1 tsp. oregano, dried
  • Fist full of fresh cilantro
  • Avocado slices
  • Jalapenos
  • Serve with:
  • 1 ½ cup yellow onion, large dice
  • 2 tsp. black pepper, ground
  • 2 tsp. smoky paprika
  • 1 tsp. sea salt
  • 1 tsp. cumin, ground
  • 1 ½ tbs. chili powder
  • 1 cup Poblano chili pepper
  • 1 Tbs. coconut oil
  • 1 chipotle chili, minced
  • 1 tsp. adobo sauce, from can of chipotle chilies
  • 15 ½ oz. cooked black beans, drained and rinsed
  • 2 cups vegetable broth
  • 14 ½ oz. Fire roasted tomatoes +juice
  • 15 oz. Cooked pinto or kidney beans

Directions

Want to see the entire recipe? Click here Published December 01, 2016.

More Soups, Stews, and Chili Recipes:


















  
Already registered? Log in
Join the cool table...
(You can save and share your favorite recipes!)
Yes, I agree to the SavvyFork's terms of use!