From the kitchen of Whole Foods a la Amber.
Ok, I have a chocolate addiction, I have to add it to everything. You can leave it out of this spicy chili or try it for something different. It turns out similiar to a mexican mole’ (not the animal).
Preheat oven to 375
In large soup pot heat olive oil. Add onions, peppers, and garlic. Lower heat and cook until softened, about 5 minutes. Add ground beef or turkey and brown. Stir in chili powder, cumin, and cinnamon and cook for one minute. Remove from heat. Add tomatoes, beer, black beans and chocolate. Stir until chocolate is melted and is well mixed. Add broth until chili is desired consistancy.
Cut the ‘lid’ off of the pumpkin. Scoop out the seeds and pulp. Fill it with chili. Replace lid and bake in oven 30-45 minutes or until pumpkin is tender. Laddle pumkin into bowls and top with a scoop of delicious pumpkin. Top with cilantro, green onions and avacodo.
*I used three ‘small’ pumpkins which still make very large servings, so once cooked, we cut it in half and put into two bowls.
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