Recipe for Cal Poly Dining’s October Superfood.
Yield: 6 servings
Prep time: 15 min
Total time: 35 min
1 tbsp olive oil
1 large red onion, chopped
2 cloves garlic, minced
2 bell peppers, chopped (any color)
1 28-ounce can of diced tomatoes
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can kidney beans. drained and rinsed
1 15-ounce can pumpkin purée (not pumpkin pie filling!!)
2 cups vegetable broth
2 tbsp chili powder
2 tsp cumin
2 tsp paprika
1 tsp salt
1 tsp cinnamon
*optional: cayenne pepper and tortilla trip garnish
- Place olive oil in pan over medium heat with onions and sauté for about 5 min
- Add bell peppers to pan and sauté for additional 2 min
- In large pot combine bell peppers, onions, tomatoes, beans, pumpkin, vegetable broth, and all spices- stir to combine.
- Bring to a boil, turn down heat to a simmer, cover, and let cook for 15–20 min.