Chili with Pumpkin and Avocado

Chili with Pumpkin and Avocado

This was one of my most enjoyable dishes in the entire Weight Loss, God’s Way Meal Plan book. I think its the unique flavour of cinnamon and chill together. I could not even wait to take the photo before I started eating!

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

Chili

  1. Heat a large soup pot over medium to high heat with a tablespoon coconut oil. Brown the beef for about 6-8 minutes.
  2. While you’re browning your beef, make your spice mixture. In a medium bowl, mix all the spices.
  3. 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.
  4. Add the diced or canned pumpkin.
  5. 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

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

http://www.health-bent.com/soups/paleo-pumpkin-chili

 

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