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Ingredients
US|METRIC
5 SERVINGS
- 2 tsp. cumin (whole, toasted and ground, 1 tsp if using pre-ground)
- 2 tsp. coriander (whole, toasted and ground, 1 tsp if using pre-ground)
- 1 tsp. ancho chili powder (or any chili powder you prefer)
- 1 tsp. pumpkin pie spice (make it here)
- 1 tsp. kosher salt
- oregano (*you'll also add, to the chili later on in the process, listed below)
- 3 cups pumpkin (or any winter squash, peeled, seeded, cut into ½-inch cubes)
- 1 onion (medium, chopped)
- 1 cup green chili peppers (roasted and diced, hatch, poblano, etc. or use canned)
- 3 large garlic cloves (extra, chopped)
- 2 Tbsp. olive oil
- 14.5 oz. roasted tomatoes (can fire-)
- 14 1/2 cans black beans (drained and rinsed)
- 1 tsp. dried oregano (preferably Mexican*)
- 2 cups low sodium vegetable broth
- 1/2 cup bulgur wheat (quick-cooking)
- sharp cheddar cheese
- chopped fresh cilantro
- jalapeños
- toasted pumpkin seeds
- avocado
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