I love chili!!!!! I already posted my sweet potato black bean chili recipe and this one is equally outstanding and the added pumpkin puree is so yum! This serves 10 people and is hearty, filling, nutritious, delicious and perfect for fall!
Ingredients:
- 2 lb grassfed beef
- 2 can black beans, drained and rinsed
- 1/2 head cauliflower, riced
- 1 28 oz can organic diced tomatoes
- 1 can organic pumpkin puree (or pure pumpkin puree – be sure no added sugar or preservatives)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped (preferably organic)
- 1 jalapeno pepper, sliced (seeds kept intact)
- 1 white onion, chopped
- 6 cloves garlic, minced
- 2 cups beef broth (low sodium, read labels – organic is best)
- 2 tablespoons chili powder
- 1-2 tablespoons cumin
- 1 teaspoon cayenne (or less)
- 1/2 teaspoon cinnamon
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon turmeric
- Dash of maple syrup, at the very end, for a little sweetness
- black pepper and sea salt, as needed
Method:
Over medium-high heat, brown the meat in a large pot. While browning the meat, add the onion, garlic, cauliflower and spices. When the meat appears to be fully cooked, add the bell peppers and jalapeno pepper. After about five minutes, add the pumpkin puree, the tomatoes, black beans, beef broth, and additional cups of water as needed. Bring to a boil and reduce to medium-low and simmer for 1 hour. Before serving, add about 1 tablespoon pure maple syrup and give it a good stir. Add additional salt and black pepper as needed! Enjoy with rice and cilantro!
Serves 10.
Kelly Hayman Fitness 