Black Eyed Pea Pumpkin Chard Chili

This hearty and healthy chili tastes great and is full of protein. Black-eyed peas, pumpkin, and Swiss chard all together make a hearty and satisfying meal. Its vegan, doesnt have gluten, and is great for cold days

Ingredients:

• 1 cup dried black-eyed peas, soaked overnight and drained
• 1 small pumpkin, peeled, seeded, and diced
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions:

In a large pot, heat some oil over medium heat

Add the onion, garlic, and bell pepper

Saut until softened, about 5 minutes

Add the diced pumpkin and cook for another 5 minutes

Stir in the soaked black-eyed peas, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper

Bring the chili to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the black-eyed peas are tender

Add the chopped Swiss chard leaves to the pot and cook for an additional 5 minutes until wilted

Taste and adjust seasoning if necessary

Serve hot, garnished with your favorite toppings like avocado, cilantro, or vegan sour cream