This pumpkin chili is filled with spices, ground beef and more vegetables. You can make it as spicy as you'd like. We've served this chili with rice.
The main thing:
Made by Véronique
Published at 2019-10-28, this recipe is for 4 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 11-02-2021
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note: if you're using dried black beans you need to soak them at least 12 hours in cold water.
If you're using dried black beans you need to soak them at least 12 hours in cold water. Then cook them in boiling water, the exact time depends on the type of beans you're using.
Some types take up to an hour, drain them afterwards and set them aside. Peel the pumpkin, remove the seeds and cut them into not too large pieces.
Peel and finely chop the onion and garlic cloves. Rinse the peppers, remove the seeds and cut into small cubes. Rinse the tomato, remove the hard parts and cut into chunks.
Heat oil in a dutch oven and sauté the onion and garlic for a few minutes. Add the ground beef and cook it a few minutes more before you also add the pumpkin and pepper.
After another few minutes you can add the paprika powder, cocoa powder, cumin, chili, oregano and cinnamon sticks and cook them briefly. Add the tomatoes to the pan along with the beans and a thin layer of beef broth or water.
Turn down te heat, place the lid on and let it simmer for about half an hour. Meanwhile cook the rice if needed. Season the chili with pepper, salt and maybe some more spices.
Remove cinnamon sticks, serve with rice and garnish with parsley. Enjoy!