Pumpkin Black-Bean Goat Chili
Slow Cookin'
Pair with scallions or garlic scapes
A new favorite with the Crise Crew is this healthy spin on a classic chili dish using canned pumpkin and ground goat. We are always on the hunt for unique and delicious goat meat alternatives we can share. This is a quick and easy meal you can throw together in the morning before you head off for the day. Perfect for a cool fall evening or a cold winter weekend with family and friends. And when you arrive home it's pipin' hot and ready to serve. Just set the table and garnish with your favorite add-ons; sliced avocado, grated cheese, sour cream, cilantro, or tortilla chips.
| Ingredients 16-oz. goat burger 1 cup chopped onion 1 cup chopped yellow bell pepper 3 garlic cloves, minced 2 tsp. dried oregano 2 tsp. ground cumin 2 tsp. chili powder 2 15-oz. cans black beans, rinsed and drained 16-oz. can pumpkin 14.5-oz. can diced tomatoes 3 cups 98%-fat free, lower sodium chicken broth | Cooking Instructions 1. In a pot, brown ground goat over low heat. 2. Saute onions, yellow pepper, and garlic until soft. 3. Stir in oregano, cumin, and chili powder. Cook 1 minute. Transfer to slow cooker. 4. Add remaining ingredients. Cover. Cook on low 7-8 hours. Yield: 10 servings |
September 08, 2020
