Ingredients
The following ingredients have 8 Servings
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic (* minced)
- 1/4 cup shallot (* finely chopped)
- 2 pounds ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 15 ounce cans pumpkin puree
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 15.5 ounce can black beans, drained (* leave out for keto version)
- 1 cup beef bone broth (* or stock)
- 2 tablespoons adobo sauce (* from canned chipotle peppers, optional)
Instruction
- Heat the olive oil over medium high in a Dutch Oven or large soup pot.
- Add the garlic and shallots and cook 2-3 minutes, or until the shallots are just softened.
- Add the ground beef to the pot and season with salt and pepper, then sprinkle on the chili powder and cumin.
- Cook, breaking up, until no longer pink, about 5-7 minutes.
- Lower the heat to medium and stir in the pumpkin puree, diced tomatoes, black beans (if using), beef stock, and adobo sauce.
- Cook until heated through, then lower the heat and simmer at least 10 more minutes.
