Wednesday, September 10

MAKE | Autumnal Paleo Pumpkin Chili

PALEOPUMPKINCHILI1 paleopumpkinchili2 For me fall conjures up all kinds of nostalgia. As soon as the air gets crisper I seem to get perkier. I love the spice and the season and the start to a lineup of holidays that make me more happy than I'm sure is a normal reaction. Getting to wear long sleeves and leather boots and sip on things that steam while you sit outside with friends in the crisp air! I adore it. And even though the heat index here in Florida is still breaking 100 every day (WTF Florida? It's September.) I'm bringing fall inside with spicy candles and recipes like this chili. I found the original recipe online and then tweaked it to make it paleo and to add some warmth in with lots of yummy spices.

➳ 1.5 lbs. grass fed ground beef (the best quality you can find)
➳ 1 medium yellow onion, diced
➳ 1/2 green bell pepper, chopped
➳ 3 cloves of garlic, freshly minced
➳ 14.5 oz. can organic Muir fire roasted diced tomatoes
➳ 1 15 oz. can organic pumpkin puree (start with 1/2 can and add more for taste/texture)
➳ 1 8 oz. can tomato paste
➳ organic chicken broth
➳ 3 Tbs chili powder
➳ 1 Tbs cumin
➳ 1 Tbs black pepper
2 Tbs garam marsala
➳ 1 tsp cinnamon
➳ 1/2 tsp cayenne pepper (or more if you like it hot!)
➳ salt to taste

1. Brown the ground beef over medium heat. Add a little salt and pepper. 
2. Ddd the onion and bell pepper and cook till tender
3. In a separate large pot add the diced tomatoes, pumpkin puree, tomato paste and chicken broth (using the empty tomato can to fill twice with chicken broth and add that in as well. If you like your chili thicker, use less broth. If you like it more soupy, use more. It's up to you!) Mix everything up over low heat till it is warm. 
4. Remove the liquid from the pot and put it into a blender. Pulse a few times till the tomatoes and pumkin turn into a thick and velvetty texture. Pour the mixture back in the pot. 
5. Raise the heat to medium high and add in the browned beef and veggies from the other pan. Season with all the spices and tweak to your own tastes! Bring it up to a rolling simmer and then turn down the heat to a low simmer and let it go for about 15 minutes to let all the flavors meld and the chili thicken up!
6. To stay paleo, serve it and enjoy it as is. If you aren't paleo or your family members aren't they can dish this up over rice with cheese and sour cream. 

*Hover your mouse over the photos in this post to see a "PIN IT" button so you can save this recipe on your own Pinterest to try this fall! 
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