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Ingredients
- 1T. olive oil
- 1 medium yellow onion, diced
- 3 large cloves garlic, minced
- 1-2 jalapenos, seeded (optional) and chopped
- 1 1/2 T. ground cumin
- 1 1/2 T. Mexican oregano
- 1 T. chili powder
- 1 1/2 t. fine sea salt
- 8 c. vegetable stock
- 4c. puréed pumpkin
- 19 oz. can Cannellini beans
- 2 T. red wine vinegar
- 2 T. honey
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2659g | |
| Calories 771 | |
| Calories from Fat 86 | 11% |
| Total Fat 9.7g | 12% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12847mg | 535% |
| Potassium 1802mg | 51% |
| Total Carbs 140.65g | 38% |
| Dietary Fiber 36.5g | 122% |
| Sugars 44.1g | 29% |
| Protein 34.68g | 55% |
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