Daily Vegan Recipe - Pumpkin, and Black Bean Chili
Daily Vegan Recipe - Pumpkin, and Black Bean Chili
INGREDIENTS
Chili
1 1/4 lb. ground beef
1 medium sweet onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. dried oregano
1 1/2 tsp. ground cumin
3 c. cubed sweet pumpkin or butternut squash
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (14-ounce) can low-sodium beef broth
1 1/4 tsp. kosher salt
1 tsp. freshly ground black pepper
1/3 c. chopped fresh cilantro
Sliced fresh jalapeños
Chipotle Sour Cream
1 (8-ounce) container sour cream
1 tbsp. minced canned chipotle chiles in adobo sauce
2 tsp. fresh lime zest
1 tbsp. fresh lime juice
Kosher salt and freshly ground black pepper to taste
STEPS
- Make chipotle sour cream: Stir together sour cream, chipotle, lime zest, and lime juice. Season to taste with salt and pepper. Set aside.
- Make chili: Cook beef in a large Dutch oven over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Remove with a slotted spoon. Cook onion and next 2 ingredients in drippings for 7 minutes. Stir in chili powder and next 2 ingredients and cook 1 more minute. Stir in pumpkin and next 5 ingredients.
- Bring to a boil; reduce heat to low and simmer 20 to 25 minutes or until pumpkin is tender. Stir in cilantro and season to taste with salt and pepper. Serve with jalapeños and chipotle sour cream.