Cozy Pumpkin & "Beef" Chili
Recipe:
Cozy Pumpkin & "Beef" Chili
Serves: 6
Prep Time: 15 minutes
Cooking: 40 minutes
Recipe By: Elizabeth Varga
Ingredients
1 package Abbot’s Ground “Beef”
1 tablespoon extra virgin olive oil
1 large yellow onion, large diced
1 bell pepper, large diced
1 jalapeño pepper, seeded and finely chopped
6 cloves of garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
2 cups cubed pie pumpkin (can sub butternut squash or sweet potato)
1 (28 ounce) can crushed tomatoes
3 cups vegetable broth
1 15 ounce can kidney beans, drained and rinsed
To serve: non-dairy yogurt, cilantro
Description
This pumpkin and “Beef” chili is a cozy as it is nourishing. Packed with vitamins, antioxidants, and protein, it’s the perfect one-bowl, feel-good dish that never fails to satisfy.
Method
Cook the “Beef” according to package instructions. Set aside.
Heat the oil in a large pot or dutch oven over medium heat. Add the onion, pepper, jalapeño, garlic, cumin, oregano, chili powder, salt, and pepper. Cook for 5-8 minutes, until the vegetables are soft.
Add the tomato paste and stir to coat.
Add the pumpkin, tomatoes, and broth. Bring to a boil and simmer for 20-25 minutes, until the pumpkin is soft.
Add the “Beef” and kidney beans. Cook at a simmer for 3-5 minutes more to let the flavors blend.
Serve with a garnish of fresh cilantro and a dollop of non-dairy yogurt.