Pumpkin Mole Chili

No photo to go along with this.  Sorry.  Despite that it was delicious.  Inspiration found here at the BrokeAssGourmet.

Ingredients

• 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

Directions

• 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.
• TASTE
• Add pumpkin and orange juice.  Add some chopped cilantro.  If needed, add water
• TASTE
• 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.

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