Pumpkin Chili

Name: Pumpkin Chili
Ingredients: 1 lb ground beef; 1 tablespoon olive oil; 1 medium onion (diced); 8 cloves garlic (minced, to taste); 1 diced red bell pepper; 1 diced jalapeño (optional for heat); 3 tbsp tomato paste; 1 can (15 oz) pumpkin puree (not pumpkin pie filling); 1 cup beer (lager or amber); 1 can (14.5 oz) diced, fire-roasted tomatoes; 1 can (15 oz) black beans (drained and rinsed); 1 can (15 oz) kidney beans (drained and rinsed); 2.5 cups beef broth (low-sodium, adjust to your desired consistency after adding the rice); 1 bag @minutericeus Instant Rice and Quinoa; 1 tablespoon chili powder; 1 teaspoon cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cinnamon; optional bay leaf; salt and pepper (to taste)

It’s the perfect fall twist on a classic, with all the comforting spices and a hint of sweetness from the pumpkin!

Ingredients

Directions

1
Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño (optional), season with salt, pepper, and your spices. Sauté for 5-7 mins until soft. Add garlic and cook for another minute.
2
Move the veggies to one side and add your ground beef. Season with salt and pepper, and cook for 5-7 mins, or until browned.
3
Add in the tomato paste, and let cook for 1-2 mins before mixing with the rest.
4
Pour in the beer, scraping up any browned bits, and simmer 2-3 mins.
5
Add in the tomatoes, beans, beef broth, pumpkin, and bay leaf. Season with salt and pepper. Bring to boil.
6
Reduce heat, cover, and simmer 25-30 mins, stirring occasionally.
7
Stir in your Minute Instant Rice and Quinoa, and simmer for 10 mins.
8
Adjust seasoning to taste and serve with toppings.

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