2 tablespoons extra virgin olive oil
1 cup onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can chickpeas, rinsed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 can (15 oz) pumpkin
1 can (15 oz) diced tomatoes
2 teaspoons chili powder
1.5 teaspoons cumin
1.5 teaspoons oregano
1 teaspoon smoked paprika
½ teaspoon sea salt
2.5 cups vegetable broth

Fresh cilantro


Add oil to a large skillet over medium-high heat. Add onion and pepper, sauté until tender. Add garlic and sauté until fragrant. Transfer to a crock pot.
Add remaining ingredients to crock pot and cook on low for 8-10 hours or on high for 4 hours.
Top with fresh cilantro, avocado and scallions.