Pumpkin Chili

Pumkin Chili



· 1 Tbsp. olive or canola oil

· 2 cups chopped onion

· 1 medium green bell pepper, diced

· 6 cloves garlic, minced

· 1 ½ pounds grass-fed ground beef or turkey

· 1 28-oz can diced tomatoes

· ½ 6-oz. can tomato paste

· 1 14-oz. can pumpkin puree

· ½ – 1 cup chicken broth or water

· 2 ½ tsp. dried oregano

· 2 Tbsp. chili powder

· 1 tsp. ground cinnamon

· 1½ tsp. ground cumin

· 1 tsp. sea salt

· ¼ tsp black pepper


1. Heat a large pot or Dutch oven over medium-high heat. Add oil and sauté the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.

2. Add the garlic and cook an additional 30 seconds or until fragrant.

3. Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.

4. Transfer meat mixture to the slow cooker.

5. Add remaining ingredients and stir.

6. Set heat to LOW and cook for 6-7 hours. Serve with desired toppings.

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