Pumpkin Chili

40 mins
Serves 1
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Directions

  1. 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.
  2. 2Sauté 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.
  3. 3Sauté 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.
  4. 4Add garlic and cook for another minute.
  5. 5Add garlic and cook for another minute.
  6. 6Add garlic and cook for another minute.
  7. 7Push 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.
  8. 8Push 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.
  9. 9Push 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.
  10. 10Stir in tomato paste and let it cook off in the pan for a bit before incorporating with the rest of the ingredients.
  11. 11Stir in tomato paste and let it cook off in the pan for a bit before incorporating with the rest of the ingredients.
  12. 12Stir in tomato paste and let it cook off in the pan for a bit before incorporating with the rest of the ingredients.
  13. 13Pour in the beef broth and beer.
  14. 14Pour in the beef broth and beer.
  15. 15Pour in the beef broth and beer.
  16. 16Add in diced tomatoes, black beans, kidney beans, and pumpkin puree.
  17. 17Add in diced tomatoes, black beans, kidney beans, and pumpkin puree.
  18. 18Add in diced tomatoes, black beans, kidney beans, and pumpkin puree.
  19. 19Season with salt, pepper, and a bay leaf.
  20. 20Season with salt, pepper, and a bay leaf.
  21. 21Season with salt, pepper, and a bay leaf.
  22. 22Bring the mixture to a boil.
  23. 23Bring the mixture to a boil.
  24. 24Bring the mixture to a boil.
  25. 25Reduce heat to low and simmer for about 30 minutes, stirring occasionally.
  26. 26Reduce heat to low and simmer for about 30 minutes, stirring occasionally.
  27. 27Reduce heat to low and simmer for about 30 minutes, stirring occasionally.
  28. 28Add in Minute Instant Rice and Quinoa.
  29. 29Add in Minute Instant Rice and Quinoa.
  30. 30Add in Minute Instant Rice and Quinoa.
  31. 31Simmer for another 10 minutes.
  32. 32Simmer for another 10 minutes.
  33. 33Simmer for another 10 minutes.
  34. 34Serve and top with freshly shredded cheese, sour cream, green onions, and a squeeze of lime juice.
  35. 35Serve and top with freshly shredded cheese, sour cream, green onions, and a squeeze of lime juice.
  36. 36Serve and top with freshly shredded cheese, sour cream, green onions, and a squeeze of lime juice.

Ingredients

  • 1 lb ground beef
  • 1 lb ground beef
  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 8 cloves garlic, minced
  • 8 cloves garlic, minced
  • 8 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 red bell pepper, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, diced
  • 1 jalapeño, diced
  • 1 jalapeño, diced
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) pumpkin puree
  • 1 cup beer (lager or amber)
  • 1 cup beer (lager or amber)
  • 1 cup beer (lager or amber)
  • 1 (14.5 oz) can diced, fire-roasted tomatoes
  • 1 (14.5 oz) can diced, fire-roasted tomatoes
  • 1 (14.5 oz) can diced, fire-roasted tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2.5 cups low-sodium beef broth
  • 2.5 cups low-sodium beef broth
  • 2.5 cups low-sodium beef broth
  • 1 bag Minute Instant Rice and Quinoa
  • 1 bag Minute Instant Rice and Quinoa
  • 1 bag Minute Instant Rice and Quinoa
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon cinnamon
  • 0.25 teaspoon cinnamon
  • 0.25 teaspoon cinnamon
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste pepper
  • 1 to taste pepper
  • 1 to taste pepper
  • 1 to taste shredded cheese
  • 1 to taste shredded cheese
  • 1 to taste shredded cheese
  • 1 sour cream
  • 1 sour cream
  • 1 sour cream
  • 1 green onion
  • 1 green onion
  • 1 green onion
  • 1 lime wedges
  • 1 lime wedges
  • 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.