Red Pumpkin Chili
A twist on the classic red chili, this pumpkin chili loaded with vegetables and deep flavor. Great for a party or fall evenings.
Ingredients
- 1 medium yellow onion
- 2 tbsp Extra Virgin Olive Oil
- 1 lb 100% grass-fed ground beef 83% lean
- 2 anaheim peppers
- 2 Serrano peppers
- 2 poblano peppers
- 1 jalapeno pepper
- 1 small head of cauliflower or 1/2 a large head
- 10 organic tomatoes 2-3 heirloom, 3-4 on the vine, 3-4 beefeater
- 1 tbsp sage
- 2 tbsp cumin
- 1 tsp oregano
- 1 tsp cayenne pepper
- 1 tbsp real salt
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup pumpkin puree
- 1 cup beef bone broth
- 1 avocado optional for garnish
- 1/4 cup cilantro optional for garnish
- 3 tbsp toasted pumpkin seeds optional for garnish
Instructions
- Dice the onion and saute in a large soup pot on medium-high heat in olive oil
- Add the ground beef and stir until the ground beef is relatively broken up
- Dice all peppers and add to the soup
- Finely dice the cauliflower and add to the soup.
- Coarsely dice tomatoes and add to the soup. From this point on, keep the soup covered to maintain the tomato liquid in the soup.
- Mix in spices, carrots, celery, pumpkin puree, and broth
- Simmer for a few hours. optionally garnish with fresh cilantro leaves, avocado slices, and toasted pumpkin seeds.
- Serve and enjoy!
Notes
Alterations:
For a thicker broth, add more pumpkin puree or simmer with the lid off to reduce the liquid.
For a brothier chili, add more bone broth
You can add additional meat if you prefer a meat-heavy chili.
Cooking options:
This would work great in a crock pot or instapot. Ideally you would brown the onions and beef before simmering. You can do this in a skillet and then transfer over to the crock pot or use the sautee function on the instapot.
You can simmer for longer if you have time. As long as you keep the lid on, this chili could simmer for up to 48 hours to further meld the flavors.