Pumpkin, Beef and Black Bean Chili

I loved the idea of trying this savory recipe for Pumpkin Palooza this year, but what really caught my eye was they said you could sub butternut squash for pumpkin if you wanted to... I'm very fond of butternut squash folks, so that's what I used this time. The colors in this Pumpkin, Beef and Black Bean Chili are beautiful! I really felt like I was eating something very healthy. And it would have been even more colorful if I remembered to add the fresh cilantro at the end-ugh...

I like my chili sauce to have a little viscosity to it so I did add extra black beans and mashed some.

This was a nice change from our usual Sunday dinner chili.

Pumpkin (or Butternut Squash), Beef and Black Bean Chili-Country Living Magazine Oct 2014

1 1/4 lbs ground beef

1 medium onion, chopped

1 red bell pepper, chopped

3 garlic cloves, minced

2 Tblsp chili powder

2 Tblsp oregano-that's a lot of oregano folks... I used 1 tsp

1 1/2 tsp ground cumin

3 C cubes pumpkin or butternut squash-I aimed for about 1/2" pieces

14.5oz can black beans, drained and rinsed

14.5oz can fire roasted diced tomatoes with juice-I used a can of Rotel and shake of smoked paprika

14oz can of beef broth

S&P to taste

1/3 C chopped fresh cilantro

sliced fresh jalapenos-may I suggest pickled ones:@)

chipotle sour cream
These directions seemed rather involved to me... I just browned up the hamburger, then added the onion for about 5 minutes, then added everything except the beans. I added the beans to heat trough when the squash got soft.

1. Cook beef in dutch oven until no longer pink. Remove with slotted spoon. 
2. Cook onion and next 2 ingredients in drippings for 7 minutes.
3. Stir in chili powder and next 2 ingredients, cook 1 minute and stir in pumpkin and next 5 ingredients.
4. Bring to boil, reduce heat to low and simmer for 20-25 minutes or until pumpkin is tender (I'm guessing they want you to add the beef back at this point...).
5. Stir in cilantro (I forgot this) and season to taste with S&P. Serve with jalapenos and Chipotle Sour Cream.

Chipotle Sour Cream
Stir together 8oz sour cream, 1 Tblsp minced canned chipotle chiles in adobo sauce, 2 tsp lime zest and 1 Tblsp lime juice. Season to taste with S&P.

Eat well and have a happy day:@)

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