Servings: 4
Ingredients
Chili
- 2 lbs. ground beef
- 1 large yellow onion diced
- 6 cloves garlic diced
- 1 14 oz can pumpkin
- 1 28 oz can fire roasted tomatoes
- 15 oz tomato sauce
- 1 can chicken or beef stock
- Coconut oil or your fat of choice
- Salt and pepper to taste
Chili Spice Mixture
- 2 tsp chilli powder
- 2 tsp cumin
- 1 tsp paprika
- 2 tsp salt
- 2 tsp coriander
- 2 tsp cinnamon
- 2 tsp cocoa powder
- 1 tsp garlic powder
- 1/2 tsp cayenne
Orange Coriander Avocado Cream
- 2 avocados
- Zest of 1 orange
- Juice of 2 oranges
- 1 tsp coriander
- 1/2 tsp salt
Instructions
Chili
- Heat a large soup pot over medium to high heat with a tablespoon coconut oil. Brown the beef for about 6-8 minutes.
- While you’re browning your beef, make your spice mixture. In a medium bowl, mix all the spices.
- Using a slotted spoon, remove the beef and place into the spice mixture bowl (leave the fat in the pot). Add the diced onion and garlic, and let sauté for 3-4 minutes. Stir occasionally until the onions have softened.
- Add the diced or canned pumpkin.
- Cover and cook for about 8-10 minutes, stirring occasionally Add the rest of the ingredients and the beef/spice mixture. Stir to combine and bring to a simmer to let all the flavours “meld.”
Cream
- Add all ingredients to a bowl or a food processor and mix or blend until smooth.
Notes
http://www.health-bent.com/soups/paleo-pumpkin-chili
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