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Pumpkin Chili

Pumpkin Chili

Published on December 17, 2020 | In By
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    • Prep Time
    • Minutes
    • Cook Time
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This chili is a lifesaver on a busy weekday night and BONUS is also a crowd-pleaser. You can literally add any vedge you want to it, it gets better after being reheated, and it lasts in the fridge for about a week (leftovers are my love language). Which means this chili is as easy and versatile as it is nutritious. But I think the best part is it’s thick and creamy without the use of any wheat or dairy. The canned pumpkin does all the work for you and you can’t even taste it! You and your gut can thank me later.

Pumpkin Chili

Pumpkin Chili

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Ingredients

  • 2 lbs ground beef
  • 1 large yellow onion diced
  • 1 green pepper diced
  • 1 yellow pepper diced
  • 6-7 large carrots sliced
  • 3 cans of chopped tomatoes
  • 2 cloves of garlic minced
  • 1/2 tsp cinnamon
  • 1 can of pumpkin puree
  • 4-5 cups of beef broth
  • Salt and pepper to taste
  • Toppings: fresh cilantro, avocado slices, red onion, goat cheese, hot sauce

Instructions

  1. Melt 2 tablespoons of coconut oil in a big pot over medium to high heat and brown the meat and onions together in it.
  2. Once the meat is cooked through and the edges are crispy and dark brown, add in your vegetables and garlic.
  3. Wait a few minutes until all of the ingredients have become friends and then add in the remaining canned tomatoes, pumpkin puree, and beef broth.
  4. Season with cinnamon and then salt and pepper to taste. Serve with above toppings of choice.
  • Servings : 4-6
  • Ready in : 30 Minutes
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