Friday, January 31

Pumpkin Chili with Ground Beef

I'm still on my squash kick. Funny given that, aside from two or three days back in December, it has been neither cold nor "wintery" in la.

Of course this recipe is brought to you by the girl who made a special trip to Starbucks to get a pumpkin spice latte on this year's season opener. Even though that day was about 80 degrees and she had to get it over ice.

The same girl will also take any opportunity she can get to smoother something in cheese. So there you have it....pumpkin chili. With cheese.

olive oil
1 lb ground beef
1 medium onion, diced
1 tbsp minced garlic
1 tbsp ground cumin1 tbsp chili pepper
1 tsp dried oregano
3 cups beef stock
1 15oz can red kidney beans
2 15oz can black beans
1 15oz can pumpkin puree
2 14.5oz cans diced tomatos with juice
grated cheese for serving
low fat sour cream or greek yogurt for serving

Heat a small amount of oil in a large heavy frying pan. Add ground beef, season with salt and pepper, and cook until the beef is well browned.
Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften. Add minced garlic, cumin, chili powder, oregano and saute a couple minutes more. Set aside.
Drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. Add bean sto the mixture. Add canned pumpkin, diced tomatoes with juice & beef stock.
Stir the mixture to combine the ingredients, then return to heat. Once the mixture begins to simmer lower heat and cover. Cook for about one hour on low.
Serve hot, topped with grated cheese and sour cream if desired.

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