Ingredients

Scale

1 lb. lean ground meat (beef, turkey, venison, elk … whatever you prefer!)
2 onions, peeled & chopped
7 cloves of garlic
3 cups pumpkin chunks
4 cups cooked mixed beans (I cooked up a mix of garbonzo, pinto, yellow & green split peas, black beans, red beans, and Great Northern white beans)
3 cups peeled, chopped tomatoes (ok to use canned)
2 bell peppers (red, green or yellow)
1 – 4 hot peppers (jalapenos or cayenne, I used both)
2 cups broth (chicken, beef, or vegetable)
1/2 cup raisins
3 teaspoons turmeric
2 teaspoons cinnamon
1 teaspoon chili powder
1 teaspoon powdered chimayo chiles
3 teaspoons Red Robin seasoning
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup fresh cilantro leaves
A Tablespoon or so of fresh oregano leaves

Instructions

In your soup pot over medium heat, cook the meat till brown. Towards the end of the browning, add in the onion and garlic and cook until the onion is soft & translucent. Drain off any excess fat from the meat.
Add in the pumpkin, beans, tomatoes, bell peppers, hot peppers, broth, raisins, and spices. Cover and cook for 30 minutes to an hour or until the pumpkin is tender and the flavors are nicely blended, stirring every so often.
Just a few minutes before serving, stir in the cilantro and oregano leaves. Serve hot with shredded cheese, chopped onion and fresh cilantro or oregano leaves for garnish, if you like.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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