Pumpkin Chili with Coffee

Just a freaky version of chili! Intense aroma and deep taste. Easy to prepare, but simply gorgeous chili! An abundance of vegetables, bright spices and … a little strong coffee! Prepare this chili for a party – no one will fall asleep or get bored!

Cook: 1 hour

Servings: 4-6

Ingredients

Directions

Peel the vegetables and cut them into fairly large cubes.
I love to cook chili in a slow cooker, but you can also cook on the stove in a deep saucepan. Heat oil and sauté the onion and garlic until lightly golden.
Layout the coarsely minced minced meat, fry until blush and crisp.
Add carrots, fry for a couple of minutes. Then add pumpkin and pepper. Fry everything together for another five minutes.
Pour in the tomatoes mashed with juice, add half the spices and brown sugar. Season with salt to taste and mix well. Simmer for 5 minutes.
Place the washed beans and corn in the chili. Add the remaining spices.
Pour in strong black coffee – always freshly brewed from beans. Stir well and simmer for 10 minutes. Then keep the chili on Keep Warm for another 15 minutes. This will give the sauce a deep velvety texture.
Serve hot chili with garlic bread or corn tortillas and fresh herbs.

Bon appetit!

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