Autumn Harvest Chili

• 2 cups greens (I used beet greens)
• 1 tablespoon minced garlic
• 1 bell pepper
• 1 apple (I used gala)
• 1 pound ground beef (optional)
• 1 teaspoon Montreal Steak Seasoning
• 30 ounces diced tomatoes (I used 2 cans of Muir Glen organic tomatoes w/onions
• 1/3 cup pumpkin puree
• 30 ounces black-eyed peas (rinsed & drained)
• 15 ounces chickpeas (rinsed & drained)
• 64 ounces chicken broth
• 2.5 tablespoons chili powder
• 1 tablespoon molasses
• 1 tablespoon honey
• 3/4 cup frozen corn & black beans

1. Dice the greens, bell pepper, and apple. In a large stockpot over medium heat, saute these veggies with the minced garlic for approximately 5 minutes until the bell pepper is softened.
2. OPTIONAL (if using meat), remove the sauteed vegetables from the stockpot and place them in a container to save for later. Put the ground beef into the stockpot over medium heat and cook until all the meat is browned, approximately 5 minutes.
3. Add in the sauteed veggies that you set aside and all the remaining ingredients!
4. Turn the heat up to medium-high and let it simmer for 30 minutes.
5. Serve warm with cornbread (optional).

garlic, bell pepper, apple, ground beef, tomatoes, pumpkin puree, blackeyed peas, chickpeas, chicken broth, chili powder, molasses, honey, black beans

Taken from food52.com/recipes/31129-autumn-harvest-chili (may not work)