Serves 4-6
Ingredients
- 1 medium-sized pumpkin
- 1 Tbls. olive oil
- 1/2 onion, diced
- 3-4 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1/2 jalapeno, diced (optional for spicy lovers)
- 1lb ground grass-fed beef (or any ground meat of preference)
- 1 can black or kidney beans, drained & rinsed
- 1 cup broth
- 2 cans diced roasted tomatoes
- 1 can pumpkin puree
- 1 Tbls each: smoked paprika & chili powder (or just 2 Tbls, paprika for non-spicy)
- 1/2 tsp. cinnamon
- salt & pepper
Directions
- Prepare pumpkin: Heat oven to 425F. Slice a circle around the stem to vent the pumpkin (but no need to remove lid). Fill a rimmed baking sheet with 1/4-1/2″ water and place the pumpkin on top. Bake for 45-90 minutes until that lid is easily sliced and removed. (timing depends on pumpkin size)
- Prepare chili. In a soup pot, saute onion and garlic in olive oil. Add other veggies and stir. Add ground meat and stir until browned. Add all remaining ingredients and stir. Reduce to simmer for 10-15 minutes.
- Serve. Remove pumpkin from oven, let cool, then remove lid and scoop out insides. Pour chili in the middle, add toppings and enjoy!
