Pumpkin Chili


 


1 lb. Ground beef

4 cloves garlic, minced

½ yellow onion, finely diced

1 poblano pepper, seeded and diced

15 oz. can kidney beans, drained and rinsed

15 oz. can black beans, drained and rinsed

15 oz. can diced tomatoes

15 oz. can tomato sauce

15 oz. can pumpkin puree

1 cup chicken stock

2 tablespoons chili powder

1 tablespoon cumin powder

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional)


Add ground beef to a large dutch oven or soup pot. Cook, crumbling and stirring until the meat is browned and cooked through.  Drain grease.


Add onions and cook for 2 minutes.  Add the garlic and poblano pepper and stir to combine. Cook for 1 minute.


Stir in kidney and black beans, pumpkin puree, diced tomatoes, tomato sauce, pumpkin puree and chicken sauce.  Bring mixture to a boil, then turn the heat down to a simmer. 


Add chili powder, cumin, salt, pepper and cayenne pepper.  Stir well to incorporate spices.  


Let the chili simmer for 30-40 minutes.  Serve with shredded cheese and sour cream.

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