Pork and Pumpkin Chili

Pumpkin adds a natural sweetness that compliments the different spices and seasonings in this fall favourite. And it gets even better the next day!

Ingredients:

2 tbsps olive oil

1 onion, diced 

6 tsps minced garlic 

1 tsp sugar 

1 tbsp chili powder

1 tbsp cumin

1 tsp cinnamon 

2 tsps oregano 

1 lb ground pork 

3 tbsps tomato paste 

2 bell peppers, diced 

28 oz can diced tomatoes

2 cups beef broth 

19 oz can black beans

2 cups peeled and cubed pumpkin 

Salt and pepper to taste

Heat olive oil on medium high in a Dutch oven. Add the onion and garlic and sauté just until fragrant. Add the sugar, chili powder, cumin, cinnamon and oregano. Then make a space in the center of the pan and add the pork. Brown and break up the meat cooking until no pink remains.

Add the tomato paste, diced tomatoes, bell peppers and broth. I used this can of diced tomatoes in purée but regular diced tomatoes work too. Bring to a boil then reduce heat, cover and simmer 15 minutes.

Add the black beans and pumpkin, salt and pepper. Bring back to a simmer, cover and cook 25 minutes or until pumpkin is tender. Check and adjust seasonings to taste.

Serve it as is or over toasted buns.

Makes 4-6 servings 

Adapted from: chewoutloud.com

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