Veggie Packed Pumpkin Chili
A great seasonal 'comfort food', chock full of phytonutrients for optimal health.
Ingredients
- 1 Tblsp avocado oil
- 1 organic red onion, diced
- 1 organic red bell pepper, diced
- 1 organic green bell pepper, diced
- 2 minced garlic cloves
- 1 pound grass fed beef OR pastured ground chicken (or turkey)
- 2 tsp Himalayan or Celtic sea salt
- 3 Tblsp chili powder
- 3 Tblsp paprika
- 2 Tblsp dried oregano
- 1 Tblsp ground coriander
- 2 Cups riced cauliflower, fresh or frozen
- 1 Cup riced broccoli, fresh or frozen
- 2 carrots, shredded
- 15 oz canned pumpkin (not pumpkin pie filling)
- 28 oz organic diced, fire roasted, canned tomatoes
- 3 15 oz cans of beans (adzuki, kidney, northern, pinto, mixed chili beans)
- 2 Cups organic beef broth
Instructions
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Heat a dutch oven or large pot over medium heat on the stove.
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Add the oil, diced onion, carrots, and bell peppers. Saute until the carrots have softened.
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Add the minced garlic. Saute until fragrant – watch closely as it's super easy to burn the garlic.
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Add the ground beef, chicken, or turkey. and salt. Cook until browned.
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Add the chili powder, paprika, oregano, and coriander. Stir until the spices are evenly mixed in. Saute for ~1 minute, until the spices are fragrant.
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Add in the riced cauliflower and broccoli. Saute 3-4 minutes.
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Pour in the pumpkin puree, diced tomatoes, beans, and broth. Stir to combine.
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Bring the chili to a boil then reduce the heat to a light simmer.
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Cover and cook for ~45 minutes.
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Feel free to taste and adjust the seasoning as desired.
