Perfect Pumpkin Chili
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
- 1 large onion chopped
- 1 tbsp. olive oil extra virgin
- 2 cups carrots chopped
- 2-3 cups green pepper chopped
- 3 cups tomato sauce organic, I use tomato basil flavored, low sodium
- 3 tbsp. tomato paste organic
- 6 cups diced tomatoes fresh or canned
- 6 cups beans combination of pinto, black, and/or kidney
- 3 cups pumpkin puree about 1.5 cans
- 3 cups water
- 1 pound grass-fed ground beef optional, will make a non-vegetarian chili
Seasonings
- 1.5 tbsp. chili powder
- 1/2 tsp. cinnamon
- 1 tbsp. cocoa powder unsweetened
- 1 tbsp. Himalayan salt
- 1 tsp. black pepper
- 3/4 tsp. paprika
- 1 tbsp. 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!
Notes
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.