Pumpkin, Beef and Bean Chili

 


Pumpkin, Beef and Bean Chili


1 ½  lbs ground beef 

1 medium onion, chopped

1 red bell pepper, chopped

4 cloves of garlic, minced

2 tbsp chili powder

1 ½ tsp ground cumin

1 tbsp dried oregano

¼ tsp cayenne pepper

3 cups cubes pumpkin (butternut squash works too)

1 15 oz. can of black beans, drained and rinsed

1 14.5 oz can of diced tomatoes

1 ¾ cup beef broth

1 ¼ tsp salt

1 tsp pepper

⅓ cup chopped fresh cilantro

Sliced jalapenos for garnish


Cook beef over medium high heat in a large dutch oven until browned.  This will take 7-8 minutes.


Remove meat with a slotted spoon to a bowl.


Cook onions, red bell pepper and garlic in the dutch oven with the beef drippings.


Stir in chili powder, cumin, oregano and cayenne pepper and cook for 1 minute.


Add pumpkin cubes, black beans, diced tomatoes, beef broth, salt, pepper and beef.


Bring to boil, reduce heat and cook for 20-25 minutes.  Stir in cilantro. Adjust seasoning if needed.


Serve with sliced jalapenos on the top.



Comments

Post a Comment

Popular posts from this blog

Pasta with Shrimp and Spinach in a Creamy Lemon Sauce

Serves 4 1 lb. dried pasta of choice 2 tablespoons olive oil 5 cloves minced garlic 1 cup grape tomatoes, halved 1/3 cup lemon juice 1 1/2 cups of heavy cream 1/2  teaspoon each salt and pepper 1 lb. raw shrimp, peeled and deveined 2 cups fresh spinach, chopped ½ cup grated Parmesan cheese Cook pasta according to package directions. Drain well. Heat olive oil in a large saute pan on medium heat. Add garlic and tomatoes and saute for 2-3 minutes.  Add lemon juice and cream to the pan. Cook on medium heat for 2-3 minutes. Sprinkle salt and pepper into the sauce. Add shrimp and cook for 3-4 minutes. Turn shrimp over and cook for another 2-3 minutes. Add drained pasta and spinach to the saute pan with shrimp.  Mix to coat pasta with sauce.  Cook until the spinach wilts and sauce has thickened. This will take 2-3 minutes.  Sprinkle with Parmesan and serve immediately.   
Read more

Easy Salmon Salad

 8 oz. cooked salmon, flaked 2 cups cucumber, sliced into half moons 2 cups cherry tomatoes, halved 3/4 cups red onions, chopped 1 avocado, peeled, pitted and chopped 4 cups mixed greens, chopped 2 tablespoons fresh parsley, chopped Dressing: 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon pepper In a large salad bowl, add salmon, cucumber, tomatoes, red onions and avocado.  Mix gently to combine. In a mason jar, add lemon juice, extra virgin olive oil, salt and pepper and shake to combine. Place a cup of the mixed greens on 4 plates.  Top with salmon mixture.  Drizzle dressing over the top.  Serve chilled.
Read more

Lime Tilapia with Avocado and Citrus Salsa

Image
1 tablespoon lime juice 1 tablespoon honey 1 jalapeno, thinly sliced 1 orange, segmented 1 grapefruit, segmented 1 avocado, peeled, pitted and diced 4 tilapia fillets  ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon extra virgin olive oil 2 green onions, thinly sliced for garnish In a bowl, combine lime juice, honey and jalapeno. Add orange and grapefruit segments, avocado and a pinch of salt.  Gently toss to combine.  Refrigerate while cooking tilapia. Heat a large skillet on medium high heat and add  extra virgin olive oil.  Evenly salt and pepper the fillets.  Cook for 4 minutes or until golden brown.  Flip and cook for another 2-3 minutes or until the fish is opaque.   Serve fish and top with salsa and sprinkle with green onions.
Read more