1/2small can pumpkin puree, you can also do a whole can for stronger flavor, it will just be a thicker texture
1can black beans, rinsed and drained
1tablespoonpaprika
2tablespoonschili powder
1teaspooncumin
1teaspoonsalt
1/4teaspoonpepper
1/4teaspooncinnamon
Optional Toppings:
2avocados, sliced
1cupshredded cheddar cheese
fritos chips (if you're Matt this is not optional)
Instructions
Heat a large sauce pot over medium‐high heat. Add enough olive oil to coat the pan.
Once hot, add in onions, celery, carrots, green pepper, and garlic. Cook for a few minutes, until onions are translucent and celery and carrots are brighter in color.
Add in a bit more olive oil, and add in the beef and crushed tomatoes. Stir well.
Add in pumpkin puree, spices, and beans.
Heat over high heat until it it just about to boil. Lower the heat to a simmer, and cook, partially covered, for about 45 minutes.