Vegetable and Meat Chili
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Oil
- 3 ⅔ cups stewing Beef (cubed)
- 2 onions (peeled and chopped)
- 2 cloves garlic cloves (peeled and chopped)
- 1 tsp Curry powder
- 1 ½ tsps cayenne pepper
- 2 tsps ground Cumin
- 2 cups Beef stock
- 2 cups fresh Butternut squash (or pumpkin)
- 5 large Tomatoes (washed and diced)
- 2 cups chickpeas (garbanzo beans)
- 3 large carrots (peeled and sliced)
- 3 ribs Celery (washed; trimmed and chopped)
- 1 ½ cups frozen peas
- salt (to taste)
- ½ tsp freshly ground Black pepper
- 2 Tbsps roasted Pumpkin seed (to garnish)
Preparation steps
1.
Heat oil in a large pot over medium heat. Brown the beef on all sides.
2.
Add the onions and garlic and cook stirring frequently until the onions are soft and the garlic is fragrant. Add the curry powder, cayenne pepper, and cumin. Add the beef stock, cover and simmer for 1 hour.
3.
Add the squash, tomatoes, beans, carrots, celery, and peas. Cover and gently simmer for an additional 30 minutes. Stir occasionally and add more stock if necessary.
4.
Dry roast the pumpkin seeds a skillet.
5.
Season chili with salt and pepper. Ladle into serving bowls and garnish with roasted pumpkin seeds.
