In a medium/large pot heat the oil over low heat. Dice onion and bell pepper, mince garlic. Add to the pot and turn the heat up to medium. Saute until onion begins to soften. Add diced tomatoes with juices, pumpkin and all the spices and cook for 2-3 minutes.
Here I like to use a immersion blender to puree things slightly. Or you can leave the mixture more chunky and rustic. Drain and rinse the beans and add to the pot.
Once everything is warmed through check to see if you need to add any salt or pepper. Serve with cheese or sour cream.
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|Serving Size: 1 Serving (598g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 54 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 926.5mg||32 %|
|Potassium 1371.1mg||36 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 40.1g|
|Protein 14.5g||21 %|
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Calories per serving: 322
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