Whole30 Pumpkin Chili
Serves: 4-6
  • Ground/Minced Beef 1 lb (400 g)
  • Ghee/Clarified Butter 1 TBSP
  • Medium Green Bell Pepper, Diced 1 each
  • Medium Red Bell Pepper, Diced 1 each
  • Medium Yellow Onion, Diced 1 each
  • Jalapeño/Green Chili, Minced 1 each
  • Pumpkin, Cubed 1" x 1" 2 cups (230 g)
  • Canned/Tinned Chopped Tomatoes 14.5 oz (400 ml)
  • Chili Powder 1 TBSP
  • Cumin 1 TBSP
  • Garlic Powder 1 TSP
  • Onion Powder 1 TSP
  • Bone Broth (or clean chicken, vegetable or beef stock) 2 cups (500 ml)
  1. Wash and dice all vegetables in advance, removing the skin of pumpkin and cutting into 1"x1" cubes. Set aside.
  2. In a large stock pot over medium high heat - add the ground/minced beef, breaking apart and allowing to brown approximately 3-5 minutes and then set aside.
  3. Add the ghee/clarified butter to the pan along with the onions, green and red peppers and jalapeño, stir to combine and sauté for approximately 5 minutes to soften and allow the onions to become translucent.
  4. Add the browed meat and all other ingredients into the stock pot and bring to a light boil.
  5. Then reduce the heat to a simmer and cover the pot, allowing to cook for about 30 minutes.
  6. Season with salt and pepper and top with avocado if you so choose and enjoy! This is one that only gets better a day or two later as a leftover as the flavors continue to meld.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/09/25/foundational-habits-part-how-what-we-eat-affects-everything-else/