Pumpkin Chili w. Avocado Cream

I know chili isn’t usually at the top of most people’s list as their favorite meal of choice. Considering the weather we’ve had in GA as of late, there is nothing more perfect. As a Floridian and someone who stays cold most of the time, I’m always looking for an excuse to make a hearty soup or chili. My biggest concern with making a chili was that I’m so used to incorporating beans into it for texture, flavor, and nutrients. I wasn’t too sure how a paleo “all-meat” chili was going to fare for me. Well I decided to add in the pumpkin and it was fantastic! Not only does it add nutritional value, but it bumps up the texture a bit.

I also added the avocado cream to add in some veggies and fat to the meal. I didn’t want to make a traditional guacamole so I made a very citrus-y concoction that is really bright and delicious. Now I’m trying to figure out new dishes to incorporate it into.

  • 2 lbs ground beef
  • 1 large yellow onion, diced
  • 6 cloves garlic, diced
  • 14 oz can of pumpkin puree (NOT pumpkin pie)
  • 1 -28 oz can diced, fire roasted tomatoes
  • 1 -15 oz can tomato sauce1 -4 oz can diced green chilies
  • 1 cup chicken or beef stock
  • 1 tbsp coconut oil
  • 2 tbsp chili powde
  • 2 tbsp cumin
  • 1 tbsp paprika
  • 2 tsp salt
  • 2 tsp coriander
  • 2 tsp cinnamon
  • 2 tsp cocoa powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne
  • salt and pepper to taste
  • 2 avocados
  • zest of 1 orange
  • juice of 2 oranges
  • 1 tsp coriander
  • 1/2 tsp salt

Heat a large soup pot over medium high heat with a tablespoon of coconut oil. Add the diced onion and garlic.  Let those two saute for a few minutes (3-4) stirring occasionally, until the onions have softened. Add the beef and let it brown. Try not to stir it too much until you get some color on one side but make sure you break up the pieces. This should take 5-8 minutes.

While you’re browning your beef make your spice mixture. In a medium bowl, mix up all the spices. Add the spices to the pot and mix. Then add your canned pumpkin. Cover and cook about another 5  minutes, stirring occasionally until the pumpkin begins to get tender. Stir to combine and bring to a simmer to let all the flavors “meld”.  When you’re happy with the texture, you’re done.

For the avocado cream, add all ingredients to a bowl or a food processor and blend until smooth.



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