Pumpkin Chili
Pumpkin Chili is a hearty, paleo friendly and low-carb chili with a unique combination of pumpkin, zucchini, warming spices and cocoa. Your palate will be pleasantly surprised at how well these flavours come together. You have the option of using either beef or turkey in this recipe--both work really well.
Equipment
- Large pot
Ingredients
- 1 lb grass-fed ground beef or pastured turkey
- 1 tbsp avocado oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 large zucchini, diced
- 398 ml canned diced tomatoes
- 1 tbsp chili powder
- 1 tbsp cocoa powder
- 1/4 tsp nutmeg
- 1/2 tsp smoked paprika
- 3/4 tsp cinnamon
- 3/4 tsp cumin
- 1 tsp sea salt
- 1/4 tsp black pepper
- 12 oz water
- 398 ml canned pumpkin
Instructions
- In a large pot, cook ground meat over medium heat. Set aside.
- Add avocado oil to pot and sauté garlic and onion until fragrant. Add zucchini and cook for 5 minutes.
- Stir in tomatoes, cocoa powder, all spices, salt and pepper. Add water.
- Add cooked meat back to pot along with pumpkin. Stir ingredients.
- Bring ingredients to a boil then reduce heat, cover pot and simmer for 1 hour.