Paleo Pumpkin Chili

Lately I’ve been utilizing a lot of fall and winter vegetables in my cooking.  I love this time of year and last year I wrote about how much I love chili around this time as well.  The inspiration for this recipe comes from my old chili recipe and my friend George at Civilized Caveman since he makes pumpkin everything.  I figured with all the pumpkin recipes out there, why not try to make a pumpkin chili one?  Turns out, I just had to make a few minor tweaks to my previous chili recipe and it turned out amazing.  I woke up this morning to the most delicious smell, I can only describe it as ‘holiday magic’.  This would make an ideal lunch or dinner on a cold fall or winter day.  If you’re so inclined, treat yourself afterwards with some Chocolate Chip Pumpkin Bites.

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Paleo Pumpkin Chili
 
Prep time
Cook time
Total time
 
Ingredients
Instructions
  1. Heat lard in a large pan over medium heat.
  2. Add garlic and onion; saute until tender but do not burn.
  3. Add the ground beef and cook until about medium (just long enough to brown most of the meat).
  4. Once browned, add meat/garlic/onion mixture to the crock pot.
  5. In no particular order, add in the pumpkin, bell pepper, diced tomatoes, tomato paste, cacao powder, chipotle peppers (if used) and spices.
  6. Stir all ingredients well and set crock pot to low and cook for 6-8 hours, stirring occasionally.
  7. Serve and enjoy!
Notes
With the chipotle peppers, you can only use the adobo sauce if you prefer to keep the chipotle flavor with less heat. Using 100% cacao powder gives the chili a full, rounded flavor - similar to a molé. Be sure it is 100% and not containing any hidden sugars, soy lecithin or added cacao butter.

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