Pumpkin Chili
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1 lb lean ground beef
  • 1 yellow onion, chopped
  • 1 poblano pepper, chopped
  • 1 jalapeno pepper, finely chopped
  • 2 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 2 cups beef stock
  • ½ cup water
  • 1 15 oz can pumpkin
  • 1 15 oz can dark red kidney beans, drained
  • 1 15 oz can pinto beans, drained
  • ½ tsp dried oregano
  • 1 tsp salt
  • generous amount freshly ground black pepper
  • 2 tsp chili powder
  • 1 tsp ground cumin seed
  • ½ tsp ancho chili powder
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • 2 Tbsp apple cider vinegar
Instructions
  1. Heat 1 Tbsp olive oil in a large pot.
  2. Add ground beef and stir until browned and remove to a bowl.
  3. Add 1 Tbsp olive oil to pot along with onion and poblano and jalapeno peppers.
  4. Stir occasionally for about 3-5 minutes until onion just starts to brown.
  5. Add garlic and stir about 30 seconds until aroma comes.
  6. Add beef stock and water and scrape bottom of pot with a wooden spatula to release browned bits.
  7. Stir in pumpkin and mash to combine.
  8. Add ground beef with juices back to pot along with rest of ingredients: beans through vinegar.
  9. Cover and simmer 45 minutes, stirring occasionally.
Recipe by Savory Nature at http://savorynature.com/2015/10/15/pumpkin-chili/