Chocolate Pumpkin Chili

Ingredients:

1 small pie pumpkin
2 tbsp olive oil
salt and pepper to taste
1 tbsp olive oil
1/2 medium onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1/4 tsp chipotle powder
1 lb lean ground beef
2 14-oz cans diced tomatoes
1 cup water
1 tbsp cocoa powder
1/2 tsp salt
1/4 tsp pepper
2 oz unsweetened chocolate, chopped fine

Instructions:

Preheat oven to 400F and brush a baking sheet or ceramic baking dish with oil.

Cut pumpkin into 8 wedges and scrape out pulp and seeds. Brush wedges with olive oil and season with salt and pepper. Bake until soft, then remove the skin and cut into 1/2 inch cubes. Set aside.

In a large pot over medium heat, heat oil until shimmering. Add onion and cook until translucent, about 5 minutes. Add jalapeno, garlic, chili powder, cumin, oregano, cinnamon and chipotle powder and cook until fragrant, about 1 minute.

Add ground beef and cook until no longer pink, 7 to 9 minutes, breaking up clumps with the back of a wooden spoon.

Stir in the pumpkin, canned tomatoes, water, cocoa powder, salt and pepper, and bring to a boil. Reduce heat and simmer for 45 to 60 minutes, until slightly thickened.

Add chopped chocolate and stir until melted. Serve immediately.

From alldayidreamaboutfood.com