Step 1

In a large dutch oven or soup pot add the coconut oil and heat on medium heat until it shimmers. Add the onion and poblano pepper. Turn the heat to medium-low and saute for 8-10 minutes or until slightly softened. Some charing is good!

Step 2

Add the cumin, chili powder, paprika, salt, chipotle chili and adobo sauce (for a milder chili, omit the chipotle chili and reduce the adobo sauce to taste). Stir for 1 minute or until the spices release their fragrance. Pour in the vegetable broth, stir to deglaze, then add the tomatoes, beans, kabocha, garlic, black pepper and oregano. Bring to a simmer, turn to low and cook for 10-20 minutes until warmed through. It will thicken further as it cooks.

Step 3

Serve with fresh cilantro, avocado, jalapeños, sour cream and/or a sprinkle of shredded cheddar. Store in a covered container in the refrigerator for up to three days, or up to three weeks in the freezer. Thaw in the fridge overnight and rewarm stovetop on low for about 10 minutes.