Pumpkin season….it’s been in full swing for over two months and yet this is the first time I’ve used it all season. Typically we eat pumpkin just a few times a year as not every one in the family is a big fan. The health benefits of pumpkin are a plus so I try to sneak it into a few recipes without anyone being the wiser! Here’s one of those meals where the addition of pumpkin boosts the Vitamin A and fiber content, adds a bit of creaminess and doesn’t compromise the wonderful flavor of this already delicious chili…
Beef & Pumpkin Chili
1 tablespoon extra virgin olive oil
1 red onion, diced (reserve some for garnish)
2 garlic cloves, minced
1 lb lean ground beef
1 1/2 tablespoon chili powder
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon salt
1/4 cup Goya Sofrito
14.5 oz can Fire Roasted diced garlic tomatoes
15 oz can black beans, rinsed and drained
16 oz can dark red kidney beans, rinsed and drained
1 cup pumpkin purée
1 cup beef stock
In a medium sauce pot heat the olive oil. Add the red onion and garlic and sauté 5 minutes. Add the ground beef and cook another 5 minutes. Sprinkle in the chili powder, cumin, oregano and salt. Add the sofrito, beans, pumpkin purée and beef stock. Bring to a boil; reduce heat and simmer at least 20 minutes to combine flavors.
Scoop into bowls.
Garnish with reserved diced red onions, some sour cream and freshly grated cheddar cheese.