It’s the perfect fall twist on a classic chili, with all the comforting spices and a hint of sweetness from the pumpkin! Packed with flavor and made even heartier with Instant Rice and Quinoa, this one’s a must-try this season!
1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and jalapeño (optional), season with salt, pepper, and your spices. Sauté for 5-7 mins until soft. Add garlic and cook for another minute.
2. Move the veggies to one side and add your ground beef. Season with salt and pepper, and cook for 5-7 mins, or until browned.
3. Add in the tomato paste, and let cook for 1-2 mins before mixing with the rest.
4. Pour in the beer, scraping up any browned bits, and simmer 2-3 mins.
5. Add in the tomatoes, beans, beef broth, pumpkin, and bay leaf. Season with salt and pepper. Bring to boil.
6. Reduce heat, cover, and simmer 25-30 mins, stirring occasionally.
7. Stir in your Minute Instant Rice and Quinoa, and simmer for 10 mins.
8. Adjust seasoning to taste and serve with toppings.
