Let’s Make Pumpkin Beef Chili!

This recipe incorporates a special autumn twist by using pumpkins to sweeten chili. The sugar in pumpkin balances out the hot spices ordinarily found in a classic chili recipe, and gives you another reason to add some fall flavours into your cooking.

Ingredients

• 2 Tbsp coconut oil
• 2 medium onions, diced
• 3 cloves of garlic, minced
• 1 small sugar pumpkin, peeled and cubed
• 1 red pepper, cut into chunks
• 1 cup of corn (optional)
• 2 lbs group beef
• 2 Tbsp chili powder
• 2 Tbsp cumin
• 2 tsp dried oregano
• 1 tsp allspice
• 1 tsp salt
• ½ tsp cayenne pepper
• 1 small can (6 ounces) tomato paste
• 1 14.5 ounce call fire-roasted chopped tomatoes
• 1 ½ cups of chicken broth
• 1 cup water

Directions

Heat a large deep pot or Dutch-oven over medium heat. Add the coconut oil. Once the oil has melted and is simmering add onions, red pepper, and pumpkin. Cook, stirring frequently until the onions are translucent – about seven minutes.  Add in the garlic. Once fragrant, crumble in the group beef. Cook the meat, stirring often until it is no longer pink.

In a small bowl, mix the oregano, chili powder, cumin, cayenne pepper, salt and all spice (breaking up any chunks). Add it to the pot and mix very well, then add the tomato paste and stir until combined.

Add the tomatoes and their juices, the broth and water to the pot. Stir well. Bring to a boil then reduce the head so the chili simmers uncovered for at least 2 hours.

Serve with different toppings such as canned beans, sliced avocado or guacamole, scallions, cheddar cheese, chopped onion, chopped tomatoes, green olives, toasted pumpkin seeds or cilantro.

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