Brussels Cowboy Chili in Pumpkin Broth
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 Chef's knife
- 1 chopping board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 cup yellow onion diced
- 2 clove garlic minced
- 1 cup red bell pepper diced
- 1 cup Brussels sprouts halved
- 2 cup pumpkin puree
- 2 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 can black beans 15 ounces, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef to the pot and cook until browned, breaking it apart with a wooden spoon.
- Stir in the diced onion, garlic, and red bell pepper, cooking until the onion is translucent.
- Add Brussels sprouts to the pot and sauté for 3-4 minutes.
- Pour in pumpkin puree and beef broth, stirring to combine.
- Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 45 minutes.
- Stir in black beans and continue to simmer for an additional 10 minutes.
- Remove from heat and let the chili rest for 10 minutes before serving.
- Garnish with chopped cilantro before serving.
Notes
When preparing Brussels Cowboy Chili in Pumpkin Broth, ensure the Brussels sprouts are halved evenly for consistent cooking. Adjust the spiciness by adding more or less chili powder to suit your taste. The pumpkin puree adds a natural sweetness and thickens the chili, so feel free to experiment with the consistency by adding more broth if needed. For a vegetarian version, substitute the ground beef with plant-based crumbles.
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