INGREDIENTS
2
kidney beans
2 cups
pumpkin puree
1 cup
frozen corn
6 larges
tomatoes
1 medium
onion
1
bell pepper
2 stalks
celery
1
zucchini
1 cup
broth
2 cloves
garlic
1 tbsp
paprika
2 tsp
chili powder
2 tsp
dried sage
1 tsp
maple syrup
1/2 tsp
pepper
1/2 tsp
salt
1 tbsp
olive oil