Ingredients

The following ingredients have 3 Servings
  • 1 cup Pumpkin Puree
  • 1 Tablespoon Olive Oil
  • 1 Onion (sliced)
  • 11 ounces Ground Beef
  • 9 ounces Beans (soft Black or Kidney Beans)
  • 9 ounces Corn
  • 2 Tablespoon Tomato Sauce
  • 2½ cups Stock (Beef or Veg)
  • 1 Teaspoon Coriander Seeds ground
  • 1-2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Cumin ground
  • 1 Bay leaf
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 1 Tablespoon Cilantro (to garnish)

Instruction

  • Decide if you want to use fresh pumpkin or canned puree. If you use fresh pumpkin - Peel and cut into cubes. Place over parchment paper and sheet pan and roast until soft. Turn into a smooth puree with the help of a blender. Keep aside.
  • Heat up a large pot with oil and add the sliced onions. Sautee until slightly soft.
  • Add the ground beef, beans and corn to the pot. And also the pumpkin puree and tomato sauce. Mix it all up.
  • Pour stock over your ingredients in the pot while it's getting hot. Keep it over medium to high heat.
  • Season with ground coriander seed, cayenne, and cumin. Throw in a bay leaf too and combine.
  • Leave the chili to cook for about 15 minutes over a medium heat setting. Stir occasionally.
  • Take out the bay leaf once you are done with the cooking process.
  • Season at the end with salt and black pepper. Stir in.
  • Garnish with fresh cilantro and serve up hot.