The cooler weather has finally (somewhat) arrived where we are, so I’ve been making a lot more soups and stews. This chili was created as a way to use some of the 100 pound pumpkin we bought at the farmers market, and the kids really enjoyed it. For our son who is on the GAPS protocol while we reverse his allergies, I reserve some of the meat for cooking and make his with just the broth and pumpkin (omitting the tomatoes) since he can’t have nightshades yet.
The optional hint of cinnamon adds a winter warmth, and the pumpkin sneaks in some added nutrition. Even if you aren’t a fan of pumpkin, I’d encourage you to try this recipe! It is simple, fast and delicious and definitely kid-approved at our house!
- 1 pound Ground Beef (or bison, venison, etc)
- 2 onions
- 1 (16 ounce) can of BPA free diced tomatoes (drained)
- 1 (15/16 ounce) can or jar of tomato sauce
- 1 (15/16 ounce) can of pureed pumpkin or 2 cups of fresh roasted pumpkin puree
- 1 cup homemade beef broth or stock
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon himalayan salt
- 1 teaspoon black pepper
- ½ teaspoon cinnamon powder (optional)
- 1 avocado
- Cheese and sour cream to top
- Sliced green onions as garnish (optional)
- Brown beef in large stock pot.
- When beef is almost completely cooked, add the onions and cook until soft.
- Add the pureed pumpkin, diced tomatoes, tomato sauce, stock and spices.
- Simmer for 10-15 minutes or until heated through and flavors are incorporated.
- Top with sour cream, cheese or avocado slices if desired and enjoy!
Do you add pumpkin to any unusual dishes? Ever tried it in chili? Share below!