Pumpkin Chili
Total time
Recipe type: Entree
Serves: 4 servings
- 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
- Heat 1 Tbsp olive oil in a large pot.
- Add ground beef and stir until browned and remove to a bowl.
- Add 1 Tbsp olive oil to pot along with onion and poblano and jalapeno peppers.
- Stir occasionally for about 3-5 minutes until onion just starts to brown.
- Add garlic and stir about 30 seconds until aroma comes.
- Add beef stock and water and scrape bottom of pot with a wooden spatula to release browned bits.
- Stir in pumpkin and mash to combine.
- Add ground beef with juices back to pot along with rest of ingredients: beans through vinegar.
- Cover and simmer 45 minutes, stirring occasionally.
Recipe by Savory Nature at https://savorynature.com/2015/10/15/pumpkin-chili/
3.3.3077