Pumpkin Chili
This is a great warming soup for the fall. Add any type of pumpkin or winter squash you want!
Ingredients:
1/2 pound kidney beans, soaked in water overnight
1 pound ground beef
1 tablespoon oil or butter
1 large yellow or red onion, finely chopped
2 bell peppers, finely chopped
1 jalapeño pepper, seeded and finely chopped
4 cloves of garlic, minced
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
fat pinch of salt and pepper
1 tablespoon tomato paste
2 cups cubed pumpkin or winter squash (any variety will work)
1 (28 ounce) jar of crushed tomatoes or about 8 fresh tomatoes, peeled and chopped
3 1/2 cups water or broth
Plain yogurt for serving
cilantro for serving
chili flakes for serving
Drain and rinse the soaked beans and set them aside.
Heat a large dutch oven over medium-high. Add the ground beef and cook, using a wooden spoon to break up the meat a bit, until cooked through. About 5-8 minutes. Use a slotted spoon to remove the meat from the heat and keep to the side.
Add the oil or butter to the skillet and add the onion, peppers, garlic, chili powder, cumin, oregano and plenty of salt and pepper. Cook, stirring occasionally, until the veggies soften, about 8 minutes. Add the tomato paste and give the mixture a good stir until everything is evenly coated. Add the cubed pumpkin along with the tomatoes and reserved ground beef and beans. Pour in the water and bring to a boil. Reduce the heat and simmer on low for 3 1/2 to 4 hours or until the beans are tender and the chili has thickened. Stir the chili every 30 minutes or so and add more water if needed.