Pumpkin-Kale-and-Black-Bean Stew

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• 1 cup diced carrots
• 1 cup diced celery
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pumpkin puree
• 2 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chopped kale
• Salt to taste

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, cumin, oregano, smoked paprika, and black pepper. Cook, stirring occasionally, for 5 minutes, or until the onion is softened.
3. Add the carrots and celery, and cook for 3 minutes. Add the black beans, pumpkin puree, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the kale and simmer for 5 minutes, or until the kale is wilted.
5. Season to taste with salt.
6. Serve hot.

Interesting Facts

• This stew is a great source of fiber, vitamins, and minerals.
• It can be served with warm crusty bread for a complete meal.
• It's a great way to get your kids to eat more veggies!
• This stew can be frozen for up to 3 months.