I love chili, and this variation of it hits all the marks. Slightly spicy and definitely hearty, this chili is balanced by the creamy sweetness of pumpkin. Top it with fresh avocado for a beautiful contrast and a delicious dose of healthy fats!
Pumpkin Beef Chili
4 Tbsp ghee or duck fat
1 tsp salt
1 ½ tsp ancho chili powder
½ tsp cinnamon
½ tsp cumin
3-4 cloves garlic, crushed
1 medium bell pepper – finely chopped
1 medium red onion – chopped
1 lb summer squash or other vegetables, cubed
1 lb ground beef
1 large red jalapeno – minced
1 ½ c chicken broth
¾ c pumpkin puree
2 tbsp apple cider vinegar
- Heat 2 Tbsp ghee or duck fat in a large stock pot.
- Add the chili powder, cinnamon, and cumin and saute spices until they become fragrant. Add the garlic and cook for 2-3 more minutes. Set the pot aside.
- Add 2 tbsp ghee or duck fat to a large frying pan and heat over medium.
- Add the onions to the pan and saute until just browned, 3-5 minutes. Add the onions to the stock pot and return the pan to the heat.
- Add the peppers to the pan and saute until just browned, about 3 minutes. Add the peppers to the stock pot and return the pan to the heat.
- Turn the heat up to medium-high and sear squash until just browned, stirring occasionally to brown ass side of the squash. Add the squash to the stock pot and return the pan to the heat.
- Add the jalapeno and saute until just browned, about 2-3 minutes. Add the jalapeno to stock pot and return the pan to the heat.
- Reduce the heat back down to medium. Add the ground beef to the pan and brown the meat until almost cooked but still pink in some parts.
- Add the meat to the stock pot and return the pan to the heat.
- Deglaze pan by combining the chicken broth, vinegar, and pumpkin to the hot pan and scraping up the browned bits from the bottom while you mix the ingredients together. Add the chicken broth mixture to pot, heat the pot over medium-high and bring to a boil.
- Reduce the heat to medium-low and simmer for 5 minutes.
- Serve with chopped avocado.