Adding pumpkin to your chili gives a delicious and creamy texture while providing a flavorful twist on an old chili favorite...not to mention a nutritional boost! Make extra to freeze when you need a quick lunch or dinner on a chilly day!
Adding pumpkin to your chili gives a delicious and creamy texture while providing a flavorful twist on an old chili favorite...not to mention a nutritional boost! Make extra to freeze when you need a quick lunch or dinner on a chilly day!
Ingredients
1large onion (chopped)
1tbsp. olive oil (extra virgin)
2cups carrots (chopped)
2-3cups green pepper (chopped)
3cups tomato sauce (organic, I use tomato basil flavored, low sodium)
3tbsp. tomato paste (organic)
6cups diced tomatoes (fresh or canned)
6cups beans (combination of pinto, black, and/or kidney)
3cups pumpkin puree (about 1.5 cans)
3cups water
1pound grass-fed ground beef (optional, will make a non-vegetarian chili)
Seasonings
1.5tbsp. chili powder
1/2tsp. cinnamon
1tbsp. cocoa powder (unsweetened)
1tbsp. Himalayan salt
1tsp. black pepper
3/4tsp. paprika
1tbsp. oregano
Instructions
In an 8-12 quart stock pot, heat the olive oil over medium heat. Add in chopped onions and saute for 5 minutes until they begin to brown.
Stir in carrots and green pepper. Cook for a few minutes until they begin to soften. (Add in ground meat if using and chop into small pieces).
Add in remaining ingredients and all seasonings. Stir to thoroughly incorporate seasonings and pumpkin into the mix.
Reduce heat to medium-low, cover, and allow to simmer for 30 minutes-1 hour, stirring occasionally.
Taste to see if you want any additional seasonings or spices, add accordingly.
Enjoy!
Note
This recipe makes a very large batch, great for freezing extras or serving a crowd. A serving size is about 1-1.5 cups. You can easily half the recipe to make a more manageable pot if you do not want a lot of extras.