Directions
- 1Sauté diced onion, bell pepper, and jalapeño with a pinch of salt, black pepper, chili powder, cumin, paprika, and cinnamon for 5-7 minutes until softened.
- 2Add garlic and cook for another minute.
- 3Push the vegetables to one side and add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon.
- 4Stir in tomato paste and let it cook off in the pan for a bit before incorporating with the rest of the ingredients.
- 5Pour in the beef broth and beer.
- 6Add in diced tomatoes, black beans, kidney beans, and pumpkin puree.
- 7Season with salt, pepper, and a bay leaf.
- 8Bring the mixture to a boil.
- 9Reduce heat to low and simmer for about 30 minutes, stirring occasionally.
- 10Add in Minute Instant Rice and Quinoa.
- 11Simmer for another 10 minutes.
- 12Serve and top with freshly shredded cheese, sour cream, green onions, and a squeeze of lime juice.
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 8 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, diced
- 3 tbsp tomato paste
- 1 can (15 oz) pumpkin puree
- 1 cup beer (lager or amber)
- 1 (14.5 oz) can diced, fire-roasted tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 2.5 cups low-sodium beef broth
- 1 bag Minute Instant Rice and Quinoa
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cinnamon
- 1 Bay leaf
- 1 to taste Salt
- 1 to taste pepper
- 1 to taste shredded cheese
- 1 sour cream
- 1 green onion
- 1 lime wedges
Equipment
large potwooden spoonladle
Tips
- Adding Minute Instant Rice and Quinoa adds extra texture and heartiness.
- Pumpkin puree adds a hint of sweetness and comforting flavor.
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