Pumpkin Chili
Ingredients
The chili
-
2
tablespoons
olive oil
-
1
medium
yellow onion, finely diced
-
3
cloves
garlic, minced
-
1
pound
ground beef
-
2
teaspoons
kosher salt
-
2
tablespoons
ground chili powder
-
1
tablespoon
smoked paprika
-
1
tablespoon
ground cumin
-
2
teaspoons
dried oregano
-
1
teaspoon
ground coriander
-
1
15-ounce can
pure pumpkin puree
-
1
28-ounce can
diced tomatoes
-
2
15-ounce cans
kidney beans, drained
-
1
15-ounce can
pinto beans, drained
-
2-3
cups
beef broth
Garnish
-
¼
cup
sour cream
-
½
cup
shredded cheese
-
1
stalk
green onion, trimmed and sliced
-
1
handful
fresh cilantro leaves
-
¼
cup
toasted pepitas
-
2
limes
sliced
Instructions
- Heat olive oil in a pot over medium heat, then add onions and garlic.
- Add ground beef, breaking it up, and cook until browned.
- Stir in salt and spices, cooking for an additional minute.
- Add pumpkin puree, diced tomatoes, kidney beans, pinto beans, and beef broth.
- Bring to a simmer, then cover and cook on medium-low for about 30 to 40 minutes.
- Taste and adjust salt as needed.
- Serve in bowls and garnish with sour cream, cheese, green onions, cilantro, pepitas, and lime.
Nutrition Facts (estimated)
Servings
8
Calories
369
Total fat
20g
Total carbohydrates
30g
Total protein
24g
Sodium
800mg
Cholesterol
80mg
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