Pumpkin chili cheese pasta

original blog post:

http://greedygirlcooks.blogspot.com/2016/10/pumpkin-chili-cheese-pasta.html

Ingredients

3 tablespoon coconut oil

1 lb ground beef

1 large onion

1 cup chopped green pepper

1 cup chopped tomato

3 cups chopped pumpkin

1 can black beans

5 cups beef broth (salted)

1 ½ teaspoon ground Cumin

1 ½ teaspoon Chipotle powder

2 tablespoon Onion powder

1 ½ teaspoon Smoked paprika

1 box spaghetti

4 oz Cheddar cheese

4 oz Mozzarella cheese

4 oz Pepperjack cheese

Season with salt and black pepper to taste

garnish with fresh chopped cilantro peppers and tomatoes

Instructions

• Add oil to a deep pot over medium/high heat
• Add onion and ground beef and sauté until onions are tender and beef is gray and no longer pink
• Add the tomato, green peppers, pumpkin, black beans and beef broth
• Allow it to come to a simmer
• Add cumin, chipotle powder, onion powder and smoked paprika bring to a boil
• The second it comes to a boil stir in the pasta, place on medium/low heat and allow the pasta and pumpkin to cook absorbing all the liquid
• Once most of the liquid has been absorbed and the pasta al dente/cooked add in all the cheese and stir (my liquid took about 15 minutes to absorb results will vary based on the heat)
• You should have a creamy consistency, season with salt and black pepper if needed
• Serve immediately while hot and creamy.