Ingredients:
3 Cups dry red or pinto beans, cooked; (substitute 4 cans)
1 Pound ground bison (remove bison for vegan/vegetarian option)
2 Large yellow onions
2 Cans pumpkin
2 Cups water
7 Medium carrots
6 Stalks celery
1 Can coconut milk
1 tsp salt
2 tsp black pepper
2 tsp cinnamon
1 tsp ginger
1 tsp cumin
1 tsp coriander
1/2 tsp clove
1/2 tsp nutmeg
1/2 tsp turmeric
1/2 tsp garam masala
Directions:
Heat a large pot over medium-high heat. Add onions with just a splash of olive oil. Cook until translucent, 15-20 minutes.
Add bison if using and cook until browned throughout.
Stir in water, beans, coconut milk, and pumpkin. Add all spices and bring to a low boil.
Pour in carrots and celery. Cook for roughly 20 minutes until carrots are tender but not mushy.
Remove from heat, cool slightly, and serve.
