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Pumpkin, Beef, and Black Bean Chili

 

 

Chili

  • 1 1/4 pounds ground round
  • 1 medium sweet onion , chopped
  • 1 red bell pepper , chopped
  • 3 cloves garlic , minced
  • 2 tablespoons chili powder
  • 1 tablespoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 3 cups sweet pumpkin or butternut squash , cubed
  • 1 can (15-ounce) black beans , drained and rinsed
  • 1 can (14.5-ounce) fire-roasted diced tomatoes
  • 1 can (14-ounce) low-sodium beef broth
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cups chopped fresh cilantro
  • Sliced fresh jalapeños
  • Chipotle Sour Cream

Chipotle Sour Cream

  • 1 container (8-ounce) sour cream
  • 1 teaspoon minced canned chipotle chiles in adobo sauce
  • 2 teaspoons fresh lime zest
  • 1 tablespoon fresh lime juice
 
  1. Cook beef in a large Dutch oven over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Remove with a slotted spoon. Cook onion and next 2 ingredients in drippings for 7 minutes. Stir in chili powder and next 2 ingredients and cook 1 more minute. Stir in pumpkin and next 5 ingredients.
  2. Bring to a boil; reduce heat to low and simmer 20 to 25 minutes or until pumpkin is tender. Stir in cilantro and season to taste with salt and pepper. Serve with jalapeños and Chipotle Sour Cream.
  3. Chipotle Sour Cream: Stir together sour cream, chipotle, lime zest, and lime juice. Season to taste with salt and pepper.

 


 

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