Serves
6-8 servings

Pumpkin Beef Chili

My husband and I just bought our first house – such an exciting milestone – and so for the first time, we are also building our first Sukkah for Sukkot. And just to be clear, my husband is in charge of building the Sukkah and I am in charge of filling it with delicious food. When I started to plan our holiday menu I wanted to make something that is easy to carry outside, can be made in one pot and not too much work, as we continue to get settled in our new home.

While temperatures here in New England have yet to drop too drastically (not that I am complaining) the autumn vegetables have already started appearing at my local farmer’s markets and were calling my name as I worked on this dish.

Pumpkin and classic, beef chili is not only delicious and warming, but can turn into a “top your own chili bar” for your friends and family. I keep a paleo diet so I left out the beans from the actual recipe and instead offer them as one of the toppings people can choose. Other possible toppings include sliced avocado or guacamole, scallions, chopped onion, chopped tomatoes, green olives, toasted pumpkin seeds or cilantro.

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Ingredients

Heat a large deep pot or Dutch-oven over medium heat. Add the coconut oil. Once the oil has melted and is shimmering add onions, red pepper, and pumpkin. Cook, stirring frequently until the onions are translucent – about seven minutes.  Add in the garlic. Once fragrant, crumble in the group beef. Cook the meat, stirring often until it is no longer pink.

In a small bowl, mix the oregano, chili powder, cumin, cayenne pepper, salt and all spice (breaking up any chunks). Add it to the pot and mix very well, then add the tomato paste and stir until combined.

Add the tomatoes and their juices, the broth and water to the pot. Stir well. Bring to a boil then reduce the head so the chili simmers uncovered for at least 2 hours.

Serve with different toppings such as canned beans, sliced avocado or guacamole, scallions, chopped onion, chopped tomatoes, green olives, toasted pumpkin seeds or cilantro.

Directions

2 Tbsp coconut oil
2 medium onions, diced
3 cloves of garlic, minced
1 small sugar pumpkin, peeled and cubed
1 red pepper, cut into chunks
2 lbs group beef
2 Tbsp chili powder
2 Tbsp cumin
2 tsp dried oregano
1 tsp allspice
1 tsp salt
½ tsp cayenne pepper
1 small can (6 ounces) tomato paste
1 14.5 ounce call fire-roasted chopped tomatoes
1 ½ cups of chicken broth
1 cup water

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