CHILI. Some may think this is only a cold weather dish, but it can totally be eaten all year round! I randomly found some pumpkin pureé in my pantry the other day and immediately started craving something spicy and nutty, but also savory. I landed on a CrockPot Chili! I did my usual “chili things”, but added a few extra spices and the pureé into it and let me tell you, it’s a game changer. I think I’ll be making my chili like this every time. It’s the little extra somethin’ somethin’ added to your bowl that honestly will make you say “WOW!”. I can’t wait for you guys to try this one. And did I mention, it’s easy as pie?! – Like everything else I make! When you’re a hustler and only sit down to pee during the day, meals have to be quick quick. Anyone else agree?

Let’s get cooking!

Prep Time: 10 minutes

Cook Time: 5 hours

Feeds: 6 people

Ingredients:

• 2 – 16 oz. Cans Chili Beans, not drained
• 2 – 16 oz. Cans Red Kidney beans, drained
• 1 – 28 oz. Can Diced Tomatoes
• 1 – 16 oz. Can Pumpkin Pureé
• 1 White Onion, chopped
• 1 Green Bell Pepper, chopped
• 1 Tbsp Fresh Garlic, minced
• 1 Cup Chicken Broth
• 1 Tbsp Coconut Oil
• 2 lbs Grass Fed Beef
• 1 Tbsp Sea Salt
• 1 Tsp Black Pepper
• 1 Tsp Chili Powder
• 1 Tsp Ground Cinnamon
• 1 Tsp Cumin
• 1/2 Tsp Nutmeg

 

Recipe:

1. In a small bowl, mix together all seasonings and spices to make a blend.
2. In a large skillet, heat coconut oil in medium heat. Brown meat and add 1/4 of the spice blend.
3. In your CrockPot, add remaining ingredients, cooked beef, and rest of the spice blend.
4. Stir to combine.
5. Set to cook on HIGH for 5 hours in the CrockPot.
6. Remove from heat and serve!

ENJOY!

 

 

If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂

 

 

Yours In Health,

Cail