Post by Loupy on Oct 8, 2017 15:01:24 GMT -7
PUMPKIN AND BEEF CHILI
From: Jenn @ pretenditsadonut.com/2017/07/27/pumpkin-and-beef-chili/
I finally got myself an Instant Pot, so the recipe has been updated for both stovetop and Instant Pot methods. This chili freezes extremely well and is also great stuffed into bell peppers! Also, if you are not a fan of pumpkin, try it in this chili. It is a game changer and will make you a pumpkin lover instead of hater!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
2-3 lbs of ground beef
1 yellow onion, diced
2 (14.5 oz) cans of fire roasted tomatoes
2 small cans of diced green chilis
1 small fresh pumpkin, roasted OR 1 (14.5 oz) can of pumpkin (READ NOTES)
1 1/2 tbl garlic powder
2 tbl cumin
2 tbl cinnamon
1 1/2 tsp salt
pinch of red chili flakes
handful of spinach or chopped kale
1 green onion diced
1/2 avocado sliced
OPTIONAL: cilantro
Instructions
INSTANT POT METHOD:
Saute your diced onion in your Instant Pot.
Add in the ground beef, seasonings, tomatoes, and green chilis. Stir to combine.
Close lid and set for 20 minutes (25 if meat is frozen)
Release pressure and add in pumpkin.
Stir in spinach or kale until wilty.
Mix, and top with green onion, avocado, and cilantro.
STOVETOP METHOD:
In a large pot, heat up a bit of oil.
Add your diced onion and cook 3-5 minutes or until translucent.
Add in ground beef and cook until almost done.
Add in pumpkin, diced tomatoes (do not drain can), diced chilis and seasonings.
Mix to combine.
Bring to a boil.
You may need to add a little chicken broth or water.
Don't let it look like soup though.
Reduce heat to low, cover and let all the flavors mesh together for 40 minutes.
Stir every 10 minutes or so.
Once 40 minutes are up stir in your spinach or kale.
Once done top with fresh green onion, avocado, and cilantro.
Notes
If cooking fresh pumpkin, slice in half and drizzle a little oil over in. Place flesh side down on a baking sheet and bake in the oven at 350 for 40 minutes or until easily pierced with fork. Remove, let cool, then scoop into the chili.
You can also use frozen butternut squash!
tbl = tablespoons
From: Jenn @ pretenditsadonut.com/2017/07/27/pumpkin-and-beef-chili/
I finally got myself an Instant Pot, so the recipe has been updated for both stovetop and Instant Pot methods. This chili freezes extremely well and is also great stuffed into bell peppers! Also, if you are not a fan of pumpkin, try it in this chili. It is a game changer and will make you a pumpkin lover instead of hater!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
2-3 lbs of ground beef
1 yellow onion, diced
2 (14.5 oz) cans of fire roasted tomatoes
2 small cans of diced green chilis
1 small fresh pumpkin, roasted OR 1 (14.5 oz) can of pumpkin (READ NOTES)
1 1/2 tbl garlic powder
2 tbl cumin
2 tbl cinnamon
1 1/2 tsp salt
pinch of red chili flakes
handful of spinach or chopped kale
1 green onion diced
1/2 avocado sliced
OPTIONAL: cilantro
Instructions
INSTANT POT METHOD:
Saute your diced onion in your Instant Pot.
Add in the ground beef, seasonings, tomatoes, and green chilis. Stir to combine.
Close lid and set for 20 minutes (25 if meat is frozen)
Release pressure and add in pumpkin.
Stir in spinach or kale until wilty.
Mix, and top with green onion, avocado, and cilantro.
STOVETOP METHOD:
In a large pot, heat up a bit of oil.
Add your diced onion and cook 3-5 minutes or until translucent.
Add in ground beef and cook until almost done.
Add in pumpkin, diced tomatoes (do not drain can), diced chilis and seasonings.
Mix to combine.
Bring to a boil.
You may need to add a little chicken broth or water.
Don't let it look like soup though.
Reduce heat to low, cover and let all the flavors mesh together for 40 minutes.
Stir every 10 minutes or so.
Once 40 minutes are up stir in your spinach or kale.
Once done top with fresh green onion, avocado, and cilantro.
Notes
If cooking fresh pumpkin, slice in half and drizzle a little oil over in. Place flesh side down on a baking sheet and bake in the oven at 350 for 40 minutes or until easily pierced with fork. Remove, let cool, then scoop into the chili.
You can also use frozen butternut squash!
tbl = tablespoons
