Cozy pumpkin Chili that is perfect during those chilly fall days and nights. Serve it inside a baked sweet potato for a heartier meal.
1 lb Pre Brands grass-fed ground beef
1 green bell pepper, diced
1 onion, diced
4 cloves garlic, minced
½ tsp salt, plus more to taste
1 tsp pumpkin pie spice
1 tsp chili powder
½ tsp ground cumin
1 tbsp tomato paste
1 cup Whole30 compliant beef broth
1 28-ounce can diced tomatoes
½ cup pumpkin purée
2 tbsp coconut aminos
Fresh jalapeños, red or green
To begin, heat a large pot or Dutch oven over medium-high heat and add ground beef. Cook the beef until it’s brown and drain off some of the fat, leaving about 2 tablespoons of fat in the pan. Add the bell pepper, onion and garlic and season with ½ a teaspoon of salt. Sauté the vegetables until the peppers are tender, about 5-7 minutes.
Now, add the pumpkin spice, chili powder, ground cumin and tomato paste to the pot. Stir and continue to sauté for 2 minutes. To deglaze the pan, pour the broth into the pot and stir to lift up all the brown bits from the bottom of the pan. Then add in the tomatoes, pumpkin purée and coconut aminos. Stir the chili, lower the heat to medium, cover the pot and simmer for 1 hour, stirring occasionally.
After an hour, taste the chili and season when more salt to taste.
Garnish and serve immediately.
Store leftovers in an air tight container in the fridge for 3-4 days.
You can also double the recipe and freeze some for up to 6 months for easy meals.
Keywords: Whole30 Pumpkin chili