Hearty Cowboy Chili with Pumpkin and Quinoa
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cup beef broth
- 1 can pumpkin puree 15-ounce
- 1 can black beans 15-ounce, drained and rinsed
- 1 can diced tomatoes 15-ounce
- 1 cup quinoa rinsed
- 1 red bell pepper diced
- 1 cup corn kernels
- 1 tablespoon Worcestershire sauce
- 1 cup cheddar cheese shredded
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until softened.
- Stir in ground beef and cook until browned.
- Mix in chili powder, cumin, smoked paprika, cayenne, salt, and black pepper.
- Pour in beef broth and stir to combine.
- Add pumpkin puree, black beans, and diced tomatoes to the pot.
- In a separate saucepan, bring 2 cups of water to a boil, add quinoa, cover, and simmer for 15 minutes.
- Add cooked quinoa, red bell pepper, and corn to the chili mixture.
- Stir in Worcestershire sauce and let simmer for 45 minutes.
- Remove from heat and allow to rest for 10 minutes.
- Serve hot with shredded cheddar cheese and chopped cilantro on top.
Notes
For optimal flavor, use fresh spices and make sure the quinoa is thoroughly rinsed to avoid bitterness. Adjust the level of cayenne pepper to control the heat to your preference, and feel free to add extra vegetables like zucchini or carrots for additional nutrition.
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