Pumpkin chili with beef and black beans, made with pumpkin puree, onions, garlic, canned tomatoes, spiced up with cumin and chili powder. Topped with shredded Cheddar and Mozzarella cheeses, chopped green onions (and, optionally, with sour cream).
Keyword pumpkin beef chili, pumpkin chili
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
4garlic cloves, minced
1cuppumpkin puree, from the can or homemade
1cuptomatoes, from the can
1cupvegetable stockor water
15ozblack beans, from the can, drained
¼teaspoonsalt, at least
½cupcheddar cheese, shredded
½cupmozzarella cheese, shredded
4green onions, chopped
¼cupsour cream, optional
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.
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 ¼ teaspoon salt, stir everything well, and season with more salt if needed.
Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook pumpkin beef chili for 15 minutes on simmer.
Serve pumpkin chili in soup bowls, garnished with shredded cheeses, chopped green onion, and, optionally, sour cream.