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Pumpkin Chili with Avocado Cream

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paleo pumpkin chili

“Oh dear Lord, not another Paleo chili recipe!” I know. You’ve seen tens if not hundreds of chili recipes and you’ve probably eaten it that many times too. You’re probably sick of it. But, please, let us explain…

Making this spice mixture yourself is the key to the unique flavor of this chili. No chili seasoning packets allowed beyond this point! We took our chili “base” and pumped it up with some fresh pumpkin (canned would work beautifully, as well). Then for le pièce de résistance, we conjured up the avocado cream–it’s like guacamole, but not, all at the same time. It’s an unexpected, quirky, refreshing boost of flavor that kicks the chili up a level.

Ingredients

For the Chili

2 lbs ground beef
1 large yellow onion, diced
6 cloves garlic, diced
1/2 sugar pumpkin, diced (about 3 cups) or a 14 oz can of pumpkin puree (NOT pumpkin pie)
1 (28 oz) can diced, fire roasted tomatoes
1 (15 oz) can tomato sauce
1 (7 oz) can diced, roasted green chilies
1 c chicken or beef stock
FOC (fat of choice)
S&P

Chili Spice Mixture

2 T chili powder
2 T cumin
1 T paprika
2 t salt
2 t coriander
2 t cinnamon
2 t cocoa powder
1 t garlic powder
1/2 t cayenne

Orange, Coriander Avocado Cream

2 avocados
zest of 1 orange
juice of 2 oranges
1 t coriander
1/2 t salt

Method

For the Chili

Heat a large soup pot over medium high heat with a tablespoon of your F.O.C. Add the beef and let it brown. Try not to stir it too much until you get some color on one side but make sure you break up the pieces. This should take 5-8 minutes.

While you’re browning your beef make your spice mixture. In a medium bowl, mix up all the spices.

We like to brown the beef first so we can use the fat that renders out to cook the vegetables. So, using a slotted spoon remove the beef and place in the spice mixture bowl…leaving the fat in the pot. Add your diced onion and garlic. Let those two saute for a few minutes (3-4) stirring occasionally, until the onions have softened. Add your diced or canned pumpkin.

Cover and cook about another 8-10  minutes, stirring occasionally until the pumpkin begins to get tender (check with a fork). Add the rest of ingredients and the beef/spice mixture. Stir to combine and bring to a simmer to let all the flavors “meld”.  When you’re happy with the texture, you’re done.

For the Cream

Add all ingredients to a bowl or a food processor and blend until smooth.

94 comments

  1. “Add your diced onion and garlic. Let those two saute for a few minutes (3-4) stirring occasionally, until the onions have softened. Add your diced or canned pumpkin.”

    Am I adding the onion and garlic to the beef/spice mixture or the pot? And the pumpkin as well?

  2. Best chili ever!!

  3. I took this dish to a chili dog potluck tonight and it was a big hit. People went back for more and asked for the recipe.

  4. Made this for dinner tonight. It is so good. I was hesitant about the avocado cream but it really compliments the chili. Thanks for a great recipe!

  5. This is freaking delicious!!!! Thank you for the recipe!

  6. This chili recipe is amazing! I love the avacado cream.

  7. This chili looks amazing! perfect for the upcoming cold weather. How many servings does this make and how much is a serving? I think my boys are tired of chili (been making it a lot), so I might need to scale this down for just me and some lunch leftovers.

  8. This has become my absolute favorite chili recipe. Thank you! Making it for Christmas night and Boxing Day dinners. Delicious!

  9. This chili is excellent! It is about 20 below here and we wanted a paleo soup. I used 1/2 mild sausage and half beef. Fabulous! Thank you.

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