Pumpkin, Beef and Black Bean Chili

This was a perfect make-ahead Halloween Night chili.  We carved out the pumpkin, kept the seeds for roasting and have leftovers for tomorrow.   I love the colour burst and texture of the pumpkin and it is a great combination with black beans.  Thank you Trusslers for the recipe.  

61303728 - black bean chili


1 1/4 Ground Beef

1 medium sweet onion, chopped

3 carrots, chopped

3 ribs celery, chopped

1 red bell pepper

3 cloves garlic

2 tbsp. chili powder

1 tbsp. dried oregano

1 1/2 tsp ground cumin

3 c chopped pumpkin

1 can black beans

1 can diced tomatoes ( 10-12 fresh diced tomatoes) Note:  I used 2 cans of diced stewed tomatoes (chili style because I like my chili a little runnier)

1 can beef broth

1/3 cup fresh cilantro ( optional)

Sliced fresh jalapenos ( optional)



Cook beef in a large Dutch oven over medium-high 8 minutes or until beef crumbles and is no longer pink. Remove with a slotted spoon.  Cook onions, peppers, celery, carrots and garlic in drippings for 7 minutes ( I drained the fat and sauteed in olive oil).  Stir in chili powder, oregano and cumin and cook 1 more minute.  Stir in remaining ingredients except the cilantro.  Bring to a boil; reduce heat to low and simmer 20-25 minutes or until pumpkin is tender.  Stir in cilantro and season to taste, adding jalapenos if desired.


Source:  Trusslers Pantry, Matheson (info@trusslerspantry.ca, 705 273 3354)