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.
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 (all of which I have plans to share recipes for very soon). 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
- 2 pounds grassfed ground beef
- 1 onion, chopped
- 6 cloves garlic, chopped
- 1/2 head cauliflower, chopped into large chunks
- 2 cups canned or fresh pumpkin puree
- 1-2 teaspoon of each:chili powder, cayenne pepper, cumin, paprika, crushed red pepper, tumeric, thyme, oregano, sea salt and coarse ground black pepper
- 26 ounces Pomi strained tomatoes
- 1 cup beef broth
- 1/2 cup water
Directions Makes 6-8 servings
- Over medium-high heat brown the meat in a deep pot. (I used my 5qt).
- While browning the meat, add the onion, garlic and cauliflower.
- Once the onions are softened add the pumpkin puree, chili powder, cayenne pepper, cumin, paprika, crushed red pepper, tumeric, thyme, oregano, salt and pepper and mix well to combine.
- Add the strained tomatoes, beef broth and water. Bring to a boil.
- Turn down the heat and let it simmer for 30-45 minutes.
- Serve and enjoy! :)