Pumpkin Chili

Pumpkin and chili ? I know it sounds a little odd, but the combination of the naturally sweet pumpkin and the spicy chili powder make this dish a real winner!

I like this recipe best with a drizzle of coconut sour cream and a side of smashed potatoes.

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Pumpkin Chili

Course

Main Dish

Servings

Ingredients

• 1 Tbsp olive oil or your oil of choice
• 1 large yellow onion chopped
• 1 medium green or red bell pepper diced
• 4-5 cloves garlic minced
• 1 pound ground beef
• 1 28 oz can diced tomatoes drained
• 1 14 oz can pumpkin puree
• 1 cup Chicken broth
• 2 1/2 teaspoons dried oregano
• 2 tablespoons chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Course Main Dish Servings Ingredients 1 Tbsp olive oil or your oil of choice 1 large yellow onion chopped 1 medium green or red bell pepper diced 4-5 cloves garlic minced 1 pound ground beef 1 28 oz can diced tomatoes drained 1 14 oz can pumpkin puree 1 cup Chicken broth 2 1/2 teaspoons dried oregano 2 tablespoons chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon sea salt 1/4 teaspoon black pepper

Instructions

1. In a large pot over medium heat, cook beef until brown. Drain and set aside.
2. Return pot to stove and heat 1 tablespoon of oil over medium high heat. Add in onions and peppers and sauté, stirring occasionally, for about 5 minutes or until onions start to soften.
3. Add the garlic and cook for about 1 minute.
4. Return the ground beef to the pot and add in all remaining ingredients and stir. Bring to a boil and then reduce heat to a simmer and cook for 25-30 minutes, stirring occasionally.
5. Serve with fresh sliced avacado or coconut sour cream.

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