Ingredients
Scale
- 1.5 lbs Lean ground beef
- 1 Yellow onion, diced
- 1 Red bell pepper, chopped
- 3 Cloves garlic, minced
- 1 can (15 oz) Pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) Diced tomatoes with green chilies
- 1 can (15 oz) Black beans, rinsed and drained
- 2 cups Beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cinnamon
- Salt and pepper to taste
- 1 tablespoon Olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.
- Add the ground beef to the pot. Use a wooden spoon to break the meat into small crumbles. Cook until the beef is browned and no longer pink. Drain any excess grease if necessary.
- Stir in the minced garlic, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for 1-2 minutes until the spices are fragrant.
- Pour in the pumpkin puree, diced tomatoes (with their juices), and beef broth. Stir well to ensure the pumpkin is fully incorporated into the liquid. Bring the mixture to a gentle boil.
- Reduce the heat to low and cover the pot. Let the chili simmer for 30 minutes. This allows the flavors to meld together and the sauce to thicken.
- Stir in the black beans and cook for an additional 5-10 minutes until the beans are heated through. Taste and adjust the seasoning with more salt or pepper if needed.
- Cook Time: 60 minutes
- Diet: Gluten-Free