Pumpkin Chili

I was hesitant to delve into a paleo chili recipe. I kept wondering to myself, "Can chili really be chili without the beans?!" Well, the answer is ABSOLUTELY! This recipe did not leave me wanting anything more than another bowl. This chili is so chock full of tender vegetables, I didn't even notice the absence of beans. All the wonder spices we know and love in most chili recipes help to pull this dish together making the ultimate meal! The addition of pumpkin to the chili gives you a boost of vitamin A, beta-carotene,  potassium, and even a boost to your immune system! Not to mention, it's officially fall which means all things PUMPKIN!

What you'll need:

1 lb grass-fed lean ground beef

1 qt. (32 oz) low sodium organic chicken or beef stock

1 cup organic pumpkin puree

2 tbsp tomato paste

1 (15.oz) can organic no salt added diced tomatoes

2-3 medium zucchini, chopped

1 tbsp EVOO

1 small onion, diced

1 cup carrots, diced

1 tbsp chili powder

2 tsp cumin

1 tsp garlic granules

2 tsp kosher salt

1 tsp ground black pepper

Notes: Not paleo? You add a can of reduced sodium black beans (rinsed/drained) when you stir in the stock and tomatoes.

Heat a 6-qt pot on medium-high heat. Add EVOO followed by the ground beef and onions to the pot. Cook until beef is browned and onions are translucent (about 8 minutes). Stir occasionally. Next,  add in your carrots and zucchini, and continue to cook for about 10-15 minutes or until vegetables are tender. 

Stir in the stock, tomato paste, diced tomatoes, pumpkin puree, and your spices. Keeping stirring until thoroughly combined. Bring pot to a slow boil then reduce heat, and allow to simmer for about 20 minutes or longer if desired. Taste your chili to see if more salt is needed.