Sweet and Savory Pumpkin Chili

5 cups water 1 (15 oz.) can crushed tomatoes

1 (15 oz.) can kidney beans or black beans 2 cups fresh cooked and pureed pumpkin or 1 (15 oz.) can pureed pumpkin

1 medium yellow onion, chopped ½ medium red bell pepper, chopped

1 cup quinoa 1 Serrano chili pepper, finely diced

1 Anaheim chili, finely diced 1 tbsp. chili powder

3 cloves minced garlic 1 tsp. cumin

½ tsp. Himalaya pink salt 1 cup chopped cauliflower

1 cup diced zucchini

Place all ingredients in a Dutch oven and stir well to combine. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered for about 35 minutes. If chili is too thick, thin with a little water as needed. Serves 8.