Veggie-Packed Hearty Chili

+ 3 cups pinto beans, cooked (learn here how to soak and cook beans and legumes)
+ 1 cup pumpkin, chopped into small cubes
+ 2 carrots, chopped into cubs
+ 1 small sweet potato, chopped into small cubes
+ 2 cups spinach
+ 1 onion, thinly sliced
+ 2 garlic cloves, minced
+ 1 tbsp olive oil
+ 2 bay leaves
+ 1 tsp Mexican spice mix (DIY recipe here)
+ 1/2 tsp smoked paprika
+ 1 tsp cumin
+ 1/2 cup homemade vegetable stock
+ 1 cup organic canned tomatoes
+ sea salt and black pepper to taste

Chop the vegetables and heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and bay leaves and let cook for 2 to 3 minutes.

Tip in the Mexican spice mix, smoked paprika, and cumin and let cook for one more minute. Then add the pumpkin, carrots, and sweet potato and let cook for 2 more minutes.

Stir in beans, tomatoes, and vegetable stock into the chili pot, season with sea salt and pepper, and bring to a boil. Reduce to a simmer, give it a good stir, then leave it to cook for another 30 minutes, stirring occasionally.

Mix in spinach, let cook for another 1-2 minutes, and then remove from heat. Serve the chili with homemade spelt tortillas or buckwheat wraps and enjoy!