Cooking Club: Recipe of the Month

Ingredients:

• 1 tablespoon canola oil
• 1 large yellow onion diced
• 1 green bell pepper seeded and diced
• 2 lbs. extra lean ground beef
• 1 1/2 tablespoons chili powder
• 1 tablespoon cocoa powder
• 1/2 tablespoon pumpkin pie spice
• 1/4 teaspoon cayenne pepper
• 1 cup apple cider hard cider can also be used
• 15 oz. canned pumpkin puree
• 30 oz. canned red kidney beans drained and rinsed (2 small cans)
• 28 oz. canned crushed tomatoes
• 1/4 cup fresh cilantro finely chopped
• kosher salt to taste
• lime wedges, shredded cheese, sour cream, chopped avocado, chopped tomato, sliced green onion, and/or extra cilantro for serving (optional)

Instructions:

• Turn the Instant Pot to the "Sauté" function.
• Sauté onions and bell pepper in canola oil (1 tablespoon) until softened and starting to brown, stirring occasionally (about 5 minutes).
• Add ground beef and cook, crumbling as you go, until browned (about 5 more minutes).
• Add chili powder (1 1/2 tablespoons), cocoa powder (1 tablespoon), and pumpkin pie spice (1/2 tablespoon). Stir to coat everything.
• Add the 1 cup of apple cider and stir, scraping up any stuck bits at the bottom of the pressure cooker as you go.
• Add the canned pumpkin, beans, and crushed tomato. Stir to mix together well.
• Cover Instant Pot and set to manual at high pressure for 20 minutes.
• When time is up, allow the pressure to release naturally or use the quick release, waiting until the float valve has sunk down before opening.
• Stir in the fresh cilantro (1/4 cup) and season with kosher salt (you're going to need a lot of salt- make sure you taste it!).
• Serve with optional toppings on its own or on top of spaghetti, cornbread, or rice.
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Recipe from bowlofdelicious.com, and cooked at our November Cooking Club