Tara Maudrie, Member of Sault Ste. Marie Tribe of Chippewa Indians
Submitted by American Indian Health & Family Services (Detroit)

Prep time: 10 to 15 minutes • Cook time: 2 to 3 hours in slow cooker

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium pepper, diced
• 1 (15-ounce) can pumpkin
• 1 (15-ounce) can no-salt-added diced tomatoes
• 2 cups low-sodium vegetable broth
• 1 (15-ounce) can great northern beans, rinsed and drained
• 1 tablespoon maple syrup
• chili powder to taste
• 1 tablespoon cumin
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon pepper 

Directions

1. Heat olive oil in a skillet over medium heat. Add onions and peppers, and cook for 4 minutes or until translucent.  
2. Place onions, peppers, pumpkin, tomatoes, broth, beans, maple syrup, chili powder, cumin, garlic, salt, pumpkin pie spice, and pepper into a slow cooker. Cook 2 to 3 hours on high or 7 to 8 hours on low. Garnish with green onions, croutons, or seeds to serve. 
   
    
   
   

 Notes

• Excellent source of fiber, vitamins A and C, B vitamins, and minerals (iron, magnesium, potassium, copper, and manganese). 
• View the Good Food Cookbook 2nd Edition for more recipes.