Ryan and Allie's mom told me about this recipe when you were probably 8 years old. You fell in love with it and asked for it to be in your lunch at school all the time. I loved that it had tons of veggies and nutrients you needed and that it was a healthy meal for you during the school day.
Ingredients: (doubled version)
2 pounds ground beef
4 onions (I felt like this was too many onions. You and dad thought it was fine but I thought 2 was plenty)
2 cans diced tomatoes (16oz each)
2 cans tomato sauce (15 oz each)
2 cans pureed pumpkin (15 oz each)
2 cups beef broth (read labels for gluten)
2 tbsp chili powder
4 tsp garlic powder
2 tsp salt
2 tsp black pepper
1 tsp cinnamon
1 avocado (garnish)
cheese and sour cream (garnish and use vegan to keep dairy free)
Directions:
Brown the beef in a large pot. While beef is browning dice your onions. Add onions to the pot and cook until soft. Add the pumpkin, diced tomatoes, tomato sauce, stock and spices. Stir to combine. Simmer for 10-15 minutes or until heated through. I usually keep on low for 30 minutes to really give the flavors some time to meld together. Served topped with shredded cheese, sour cream and diced avocados.
1 comment:
Made this tonight and everyone, including Reece, loved it! We added black beans and served it with crushed tortilla chips in addition to cheese and sour cream. Thanks for the recommendation!
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