Ingredients
Servings: ￩￫
| 10 | oz dry black beans, rinsed or 3 15-oz cans |
| 15 | oz can Pinto Beans |
| 6 | medium Roma Tomatoes, diced |
| 1 | small Pumpkin, deseeded, peeled, and cubed (optional) |
| 1 | cup canned Pumpkin (not pumpkin pie mix) |
| 1 | small Yellow Onion, diced |
| 1 | medium jalapeno, diced and deseeded |
| 1 | medium Yellow Pepper |
| 8 | cups Water |
| 2 | tbsp Chili powder |
| 2 | tsp Cinnamon, ground |
| 2 | tsp Cumin, ground |
| 1 | tsp Nutmeg, ground |
| 1 | tsp Cloves, ground |
| .5 | tsp Sea Salt |
| 1 | tsp Black Pepper, ground |
Instructions
Add ingredients to slow cooker and stir. Cook on high for 7-8 hours.
Top with avocado, cherry tomatoes, chopped scallions, cilantro, shredded cheese, and sour cream. Serve with rice, quinoa, and/or corn bread.
