- about 1 kg of pumpkin
- 500 gram ground beef (or use a mix of beef and pork)
- 2 tomatoes
- 2 bell peppers (color of your choice)
- 1 large onion
- 2 garlic cloves
- about 400 gram black beans *Note
- 1 tablespoon ground paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon cocoa powder
- 1 teaspoon ground chili (depending how spicy you like your chili)
- 2 cinnamon sticks
- small amount of water or beef stock
- pepper and salt to taste
- optional: rice for serving
*Note: if you’re using dried black beans you need to soak them at least 12 hours in cold water.
Kitchen equipment needed
- cutting board & chef’s knife
- vegetable peeler
- Dutch oven or other heavy bottomed pan with lid
- wooden spoon
Preparation — 20 minutes
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.
Finishing the pumpkin chili — 40 minutes
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!