Smoky Pumpkin and Beef Chili
Happy New Year!!
This pumpkin and beef chili is the perfect combination of warm, savory, and mineral dense to keep you nourished this season!
Serves 6
Prep time: 15 minutes
Cook time: 30 minutes
What you Need
Start with your base:
1/2 tablespoon avocado oil
½ medium yellow onion, minced
2 garlic cloves, minced
1 jalapeno, diced (I remove half the seeds/inner parts to keep it medium/mild spiciness; leave all to make it spicier!)
Add the nutrient-dense goodies:
1 pound grass-fed primal/caveman/ancestral beef (I recommend Force of Nature brand)
1 jar FOND bone broth-I used the Nopalitos/habanero flavor; you can also use water or simply beef bone broth
Throw in your fiber-dense plants:
½ can organic pumpkin puree
1 cup organic tomato puree (I used Bionaturae)
1 large roma tomato diced
1 small zucchini, diced
1 (16-ounce) can chickpeas, drained and rinsed
1 (16-ounce) can kidney beans, drained and rinsed
Add the spice/seasonings:
1.5 tsp smoked paprika
1 tsp cumin powder
¾ tsp chili powder
3/4 teaspoon salt plus more to taste
1/4 teaspoon black pepper
Garnishes: freshly squeezed lime, fresh chopped cilantro, sheep yogurt or sour cream, diced avocado
How you do it
Warm the oil in a large pot over medium-high heat.
Add the onion, garlic and jalapeno and cook for 3 to 4 minutes until it is sizzling.
Add the beef and all of the spices/seasonings and reduce the heat slightly, cook over medium heat until almost cooked through (for best results don’t cook fully in this step)
Add the broth and then all of the fiber-dense plants (pumpkin puree->beans) bring to a boil; then reduce the heat to low, cover, and simmer for 10 minutes.
If you like a thinner chili, add more broth or water to your desired texture.
5. Serve with desired garnishes and paleo cornbread - I recommend this recipe!
Tips:
Are you autoimmune like me or feel like beans don’t sit well? Choose pre-soaked/sprouted brands like Eden Foods, or Jovial–they do some of the work for you on making the beans more digestible! Still nervous? Substitute smaller/easier-to-digest beans like adzuki, lentils, or mung beans for cannellini beans–these are all easier on digestion!
Beans are a butyrate booster! They help our bodies make more of this colon-cancer-preventing short-chain fatty acid that protects the gastrointestinal lining.
LOVE this recipe?! Find others like it in my new cookbook ‘How To Glow Gluten Free’ here!
