No photo to go along with this. Sorry. Despite that it was delicious. Inspiration found here at the BrokeAssGourmet.
- 1 pound or so of ground beef.
- 1 shallot, minced (didn’t have any onions, not sure how that happened)
- 2 or 3 cloves garlic, minced
- 1/2 poblano pepper, chopped (remove seeds and membranes)
- 2 carrots, peeled and chopped
- 1 tbsp olive oil
- 2 cans (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste mixed with equal amount water
- 2 cans (15 oz) beans (your choice – black, kidney, white)
- ** Mexican Mole Seasoning blend (from Savory Spices) – to taste. I think I ended up with about 1 – 2 tsp
- Chili Powder – to taste. Start out with 1/2 tsp and work your way up.
- 1 small pie pumpkin roasted and mashed OR 1 small can (15oz) pumpkin puree
- 1 cup (+/- might need more, might need less) water
- juice of one orange
- Handful chopped cilantro
- Heat olive oil in medium stockpot
- Add shallots and garlic. Cook until translucent and golden.
- Add carrots and poblano pepper. Cook until softened.
- Add beef and cook until no longer pink.
- At this point, add in the diced tomatoes, the tomato paste, the beans and the seasonings. Salt to taste. Let simmer about 30 – 45 minutes.
- Add pumpkin and orange juice. Add some chopped cilantro. If needed, add water
- Let cook another 15 minutes or so. Stir now and then. If too dry, add some water.
- Taste and adjust seasonings.
Serve with diced avocados and some corn chips over rice!
** If you don’t have Mole seasonings, you can substitute 1 – 2tbsp unsweetened cocoa powder. Dark chocolate powder is better.