Pumpkin Chili
Mild, creamy, buttery and pairs so easily with many things. Our Goudas are young (typically 2-3 months of age).
Ingredients
4 tablespoons olive oil, divided
1 yellow onion, chopped
3 cloves garlic, minced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 lb ground beef
1/2 lb ground pork sausage
1 15.5 ounce can cannellini beans, drained and rinsed
1 15.5 ounce can kidney beans, drained and rinsed
4 cups pumpkin puree
1 28 ounce can petite diced tomatoes
1 cup chicken broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 lb Appel Farms Cumin Gouda, grated
Salt and pepper to taste
Instructions
Sauté onions in 2 tablespoons olive oil in a large pot until translucent. Add the garlic and bell peppers, sauté for about 5 minutes. Remove from the pot and set aside.
In the same pot, brown the beef and pork sausage in 2 tablespoons of olive oil.
Once the meat is browned, add back the onions and peppers, then add the diced tomatoes, pumpkin, chicken broth, beans, and spices.
Bring to a low boil, then reduce heat and simmer for 1 1/2 to 2 hours, stirring occasionally.
Gradually add approximately ¾ of the Cumin Gouda, stir until melted.
Add salt and pepper to taste.
Serve with the rest of the Cumin Gouda.