Pumpkin Chili with Beef and Black Beans

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 cup pumpkin puree (from the can or homemade)
• 1 cup canned tomatoes
• 1 cup vegetable stock or water
• 1 can black beans (15 oz, 425 g), drained
• 1 teaspoon cumin powder (start with half the amount, and add more, to taste)
• 1 teaspoon chili powder (add more, to taste)
• 1/4 teaspoon salt (at least)
Garnish
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 4 chopped green onions
• sour cream (optional)

Instructions

1. In a large pot or skillet, heat olive oil, add the ground beef, chopped onion and minced garlic and cook for about 5 minutes on medium heat until onion is soft and meat is no longer pink. Drain.
2. Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans (drained). Add 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/4 teaspoon salt, stir everything well, and season with more salt if needed.
3. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer.
4. Serve in soup bowls, garnished with shredded cheeses, chopped green onion, and, optionally, sour cream.