What could be better on a cold wintery night than a warm, hearty chili? Such as this pumpkin chili with beef and black beans, topped with shredded Cheddar and Mozzarella cheeses (and, optionally, with sour cream). It’s a deliciousness in a bowl!
Not only is this chili a perfect comfort food, the recipe is gluten free and uses good-for-you, whole food ingredients, such as pumpkin puree, black beans, tomatoes, and cheese!
It’s very easy to make – I made this over the weekend, it took me all in all 1 hour, and then I packed it as lunch for work for a whole week. Double the recipe if you want more than 4 servings.
First, cook the ground beef, chopped onion and minced garlic in olive oil:
Then, add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans (drained). Add spices and season with more salt if needed.
Bring everything to boil, making sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer. Serve in soup bowls, garnished with shredded cheeses, chopped green onion, and, optionally, sour cream.