-INGREDIENTS –
salt
smoked paprika
ground cumin
olive oil
spice mix
small pumpkin, diced
bacon or pancetta
yellow onion, diced
bell peppers, diced
2-3 cloves garlic, minced
300 g ground beef
spice mix
tomate paste
250 ml stout
1 cup beef stock
1/2 can diced tomatoes
cannellini beans, rinsed and drained
kidney beans, rinsed and drained
Sour cream or Greek Yogurt (on top)
Shredded cheddar (on top – optional )
Diced Avocado (on top)
Lime wedges, for serving
– INSTRUCTIONS –
1. Preheat oven to 200C. On a rimmed baking sheet, toss pumpkins with olive oil, smoked paprika, paprika, cumin.
Bake until browned, about 25 minutes, tossing with a spatula halfway through cooking. When ready, transfer the pumpkin to a hand mixer to make a purée
2. In a pan, add olive oil; sprinkle bacon in an even layer
3. Add the onions, stirring occasionally, until softened, about 5 minutes
4. Add the bell peppers, stir, about 3 minutes; Add the garlic, mix
5. Add the ground beef, cook until just browned, about 5-6 minutes; Seasoning with paprika, smoked paprika, spyce mix (as you desirer), Tomato paste & stout. Let the alcohol evaporate
6. Add the canned tomatoes & Beef Stock, Let simmer for 10 minutes
7. Add the pumpkin purée & beans, taste and season with additional salt and pepper, if desired
Serve with diced avocado, lime edge, coriander & greek yogurt
E N J O Y 😉