I've been working on developing a yummy pumpkin chili, and this one is a winner! I don't prefer sweet chili and this recipe, despite its sweet ingredients, comes out rich and savory. It's got a little kick but can be easily adjusted by decreasing the cayenne so that it's not too hot for the kiddos.
What you need:
1 lb grass fed ground beef
1/2 c onion, diced
4 large cloves of garlic, minced
1 - 15 oz can pumpkin
1 - 15 oz can red kidney beans
1 - 29 oz can petite diced tomatoes
1 c chicken broth (I use Central Market's brand because it's gluten free)
2 T chili powder
1 T Cocoa + Espresso powder (I used CocoaX brand)
1 1/2 t cinnamon
3 t ground cumin
2 t kosher salt
1/2 t black pepper
1/2 or 1/4 t cayenne depending on preference
Garnish: diced red onion, avocado and cilantro
What to do:
1. In a large pot, add 1-2 T olive oil and saute your onions for about 4 minutes and then add minced garlic for the last minute.
2. Add beef to the pot and brown, breaking it up as you cook. Drain the fat once no pink remains in the beef.
3. Add all other ingredients and stir until smooth. Simmer for 30 minutes (stir occasionally).
4. Garnish and enjoy!
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