Pumpkin may not be the first thing you think of when making chili, but after trying it for the first time years ago its been a secret ingredient in my chili ever since. It adds a little sweetness and thick texture that I find is hard to get otherwise. Pumpkin also adds some fiber into a dish that when made low carb without beans, is basically a pot of slow cooked meat. While I love a pot of slow cooked meat, but some added texture and fiber create a better final product. Pumpkin adds some vitamin A and C as well.
Along with the pumpkin what makes this recipe is the amount of spice. Many recipes skimp on the spice mixture, with can also turn this into a pot of meat. Don’t worry, we’ve got you covered. Lets dig in.
- 1 large hello onion, diced
- 5 cloves of garlic, minced
- 2 lbs of ground beef
- 1 cup of pumpkin puree
- 1 cup of broth
- 1 can of roasted diced tomatoes
- 3 tablespoons chili powder
- 2 tablespoons cumin powder
- 1 teaspoon cinnamon
- 1/2 tablespoon of cocoa powder, unsweetened
- 1 teaspoon coriander
- 1 tablespoon sea salt
- 1/2 teaspoon cayenne (optional)
- cracked pepper to taste
- Heat up a tablespoon of fat over medium high heat in a heavy bottomed soup pot. Add the diced onion and cook until softened, 5 minutes. Then add the garlic and cook for thirty seconds.
- Add the ground beef and cook until mostly done. Add the spices and stir until fragrant.
- Add the rest pumpkin, broth, and tomatoes and bring the mixture to a boil.
- Simmer for 45 minutes. Serve immediately. Top with fresh grated cheese, avocado, sour cream, and hot sauce.
Elliot Steele is a Primal Health Coach based in Chelan WA. He strives to empower those looking to regain their health after a lifetime of misinformed practices. This is the essence of Steele Back Your Health, to truly learn how to be healthy with sustainable habits. Check out the coaching and blog page for more info!