Paleo Pumpkin Chili

Paleo Pumpkin Chili

I’ve been batch cooking lately. (I prefer to call them cooking marathons.) I’ve spent around 8-9 hours one to two days a week cooking a bunch of food and a few weeks back I made this Paleo Pumpkin Chili. The addition of pumpkin really smoothed out the flavor and Jeff really loved it. By request, this one’s for Melissa. :)

I made such a huge batch of pumpkin puree on Halloween and since then I’ve been playing around with pumpkin recipes, using a little bit here and there.

Paleo Pumpkin Chili

While editing photos the other day I decided to play around with an iced pumpkin frappuccino to try to keep myself awake and that totally backfired! I got so tired from the sugar crash that I had to take a nap and then jump back in again a few hours later.

A few weeks ago I woke up extremely early on a Sunday morning for absolutely no reason. The Bears game started at noon that day and I realized I had plenty of time to prepare a meal before then. I wound up experimenting with the sweet potatoes I had waiting to be cooked and by the time the game started I had made this pumpkin chili along with sweet potato salad, sweet potato swirls and tuna salad. Jeff woke up right before the start of the game and loved that I had prepared a spread of food. Having the large amount of chili and two salads readily available for a quick lunch, side or dinner really came in handy with how busy that week was.

Paleo Pumpkin Chili

Paleo Pumpkin Chili

Yield: 6-8 Servings

Ingredients

  • 2lbs grassfed ground beef
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1/2 head cauliflower, chopped into large chunks
  • 2 cups canned or fresh pumpkin puree
  • 1-2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse ground sea salt
  • 1/2 teaspoon coarse ground black pepper
  • 26 ounces Pomi strained tomatoes
  • 1 cup beef broth
  • 1/2 cup filtered water

Directions

  1. Over medium-high heat brown the meat in a 5-quart pot.
  2. While browning the meat, add the onion, garlic and cauliflower.
  3. Once the onions are softened, add the pumpkin puree, chili powder, cayenne pepper, cumin, paprika, crushed red pepper, turmeric, thyme, oregano, sea salt and black pepper. Mix well to combine.
  4. Add the strained tomatoes, beef broth and water. Bring to a boil.
  5. Turn down the heat and let it simmer for 30-45 minutes.
  6. Serve in a bowl.
  7. Enjoy! :)