Pumpkin Chili

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Main Courses | Nov, 18 2019

Pumpkin Chili

Tis’ the season of soups and pumpkin! This is an easy recipe to throw together on a busy day. You can put all the ingredients in a slow cooker to simmer all day or turn on medium-high on the stovetop for about 30 minutes. Did you know pumpkins are 90 percent water? They are also a good source of Vitamin A, Beta- carotene, healthy fats, and fiber. The spices, the beans, and added vegetables make for a complete meal full of a variety of different phytonutrients and plant protein.

Serving size:5-6

Ingredients:

1 Canned organic pumpkin puree

1 large sweet potato, peeled and chopped

2 Cups Bone broth (I used grass-fed beef, can go vegan too)

1 tbsp coconut oil

1 medium-size onion

2 garlic cloves, minced

1-2 organic green bell pepper, chopped

1 poblano, chopped

2 cups cauliflower rice

2 cans BPA free Black beans

1 ½ tbsp. chili powder

1 tsp garlic powder

1 tsp cumin

Himalayan sea salt as needed

Directions:

Heat the coconut oil over light heat and sauté the onions and garlic for about 5 minutes. Add in the bell pepper and poblano, sauté. Next add the spices, broth, and pumpkin puree. Stirring everything together add in the beans and sweet potatoes. Cook for at least 30 minutes to get all the flavors. Add in the cauliflower rice about 15 minutes before serving.

 

 

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