Pumpkin Chili

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IMG_6716Did you know adding pumpkin give sweet nutty flavor to dishes and is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili? Garnish each portion with a dollop of sour cream and chopped cilantro.

Ingredients

  • 1.5 pounds ground chuck
  • 1 – 15 oz can dark red kidney beans
  • 1 – 15 oz can light red kidney beans
  • 2 – 14 oz cans pumpkin puree
  • 2 – 28 oz cans crushed or diced tomatoes
  • 4 cups beef broth
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 2 cloves garlic, diced
  • 3 teaspoons cumin
  • 1 teaspoon chili powder, or more to suite your tastes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons dried cilantro
  • 2 teaspoons dried oregano

Directions: Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method: Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 –  8 hours, or high for 4 hours.

Source: babble.com


 

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One thought on “Pumpkin Chili

    Keitochan Says: responded:
    October 12, 2014 at 1:13 am

    Reblogged this on Serenity Spa Hawaii and commented:

    Chili with a fall twist!

    Like

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