Pumpkin Chili

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Servings: 8 Prep: 15 min Cook: 80 min Dairy Free Gluten Free Paleo Oven Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

1 medium pie pumpkin 1 large sweet potato 2 onions 10 cloves garlic 8 stalks celery 12 ounces spinach 1 ½ tablespoons fresh basil 1 ½ tablespoons fresh oregano 3 tablespoons cilantro 2 tablespoons extra virgin olive oil, or fat of choice aluminum foil 3 pounds ground beef, or ground meat of choice 3 bay leaves 3 tablespoons chili powder 1 ½ tablespoons cumin 1 teaspoon cinnamon 1 teaspoon nutmeg 2 teaspoons unsweetened cocoa powder ¼ teaspoon cayenne, optional 45 ounces diced tomatoes 6 ounces tomato paste 15 ounces pumpkin puree ½ teaspoon sea salt, to taste

Instructions

1. Peel and cut pumpkin and sweet potato into ½ inch cubes. Peel and finely chop onion. Peel garlic. Chop garlic, celery, and spinach. Chop basil, oregano, and cilantro.

2. Toss pumpkin and sweet potato with oil. Spread on baking sheet lined with foil and bake at 350F for half an hour or until soft and starting to brown.

3. Broil to brown, approximately 6-7 minutes.

4. Meanwhile, brown beef with garlic, onion, celery, and bay leaves in a large pot at medium-high heat, stirring occasionally.

5. When meat is browned, add chili powder, cumin, nutmeg, cinnamon, cocoa, and cayenne. Stir and cook until fragrant, about 3-4 minutes.

6. Add tomatoes, tomato paste, pumpkin puree, and salt. Bring to a simmer and then reduce to low-medium heat. Simmer 15 minutes, until celery is soft, stirring occasionally.

7. Add basil, oregano, cilantro, and spinach.

8. Finally, add pumpkin and sweet potato. Stir to incorporate and garnish with cilantro if desired.