Chili is one of my favorite foods on earth. I like to think of myself as a chili expert from the amount of chili I consume and make year round. I am always trying to make my chili more seasonal with in season veggies and fruit, which is what led me to making this pumpkin chili! I was shocked by how good it was since I usually eat pumpkin in sweet forms. It is filling, which is difficult with Paleo chilis since there are no beans and legumes to give it bulk, but the pumpkin made it super thick and hearty. If you like fall and a slightly spicy chili you will love this!

Ingredients:

1 pound of grass fed ground beef
1.5 tsp salt
1 red bell pepper small diced
1 pablano pepper small diced
1 yellow onion small diced
1 jalepeno minced
3 minced garlic
14 oz can of fire roasted diced tomatoes
1 can of pumpkin puree
1 to 2 cups of chicken broth
1 TB of apple cider vinegar
3 TB chili powder
2 TB smoked paprika
1 TB chipotle seasoning
1 TB dried oregano
1 TB cumin
1/2 tsp cayenne
Minced Parsley

*I used an instant pot, but you can also do this stovetop, just simmer for 1 to 2 hours, the longer you simmer the more the flavors develop.

Instructions:

Turn instant pot on saute, or a pan over medium heat. Add oil and brown your beef, adding the 1.5 tsp of salt at the end of cooking. Drain the fat and reserve in a bowl.
Saute the peppers, jalepeno, onion, and minced garlic until translucent.
Add the beef and sauteed veg to the instant pot. Add the rest of the ingredients and mix well. If you like your chili super thick add 1 cup of chicken stock, to thin it out keep adding stock.
Secure the lid and put it on manual for 15 minutes. Once it is done let it automatically release the pressure. Open lid, stir and garnish with minced parsley.