Pumpkin Cowboy Chili with Black Bean Crumble
Equipment
- 1 Large pot
- 1 Medium Skillet
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 can opener
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 1 pound ground beef
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can pumpkin puree 15 ounces
- 1 can diced tomatoes 14.5 ounces
- 1 can black beans 15 ounces, drained and rinsed
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Add ground beef to the pot and cook until browned, breaking it apart with a wooden spoon.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper and cook for an additional 2 minutes.
- Add pumpkin puree, diced tomatoes, black beans, and beef broth to the pot.
- Season with salt and black pepper, stirring to combine all ingredients.
- Bring the mixture to a simmer and cook over low heat for 30 minutes, stirring occasionally.
- Once cooked, add lime juice and chopped cilantro, stirring through the chili.
- Remove from heat and allow the chili to rest for 10 minutes before serving.
- For the best flavor, allow the chili to rest as the ingredients meld together, enhancing the depth of taste; serve with crusty bread or over rice for a hearty meal.
Notes
For the best flavor, allow the chili to rest so the ingredients meld together, enhancing the depth of taste. Serve with crusty bread or over rice for a hearty meal.
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