Gluten/Dairy/Soy/Rice/Egg Free. This Chili has a delightfully smooth flavor.
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- Cook Time :
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- 1 pound Organic Ground Beef
- 1 (14.5 oz) can Pumpkin Puree
- 2 (14.5 oz) cans Organic Diced Tomatoes
- 1 cup Water
- 1 (6 oz) can Organic Tomato Paste
- 1-2 tablespoon Salt (to taste)
- 1 teaspoon ground cloves
- 1 1/2 teaspoons (spanish) Smoked Paprika
- 1 teaspoon Garlic Powder (Or fresh minced)
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Pepper
- 1 tablespoon Chili Powder
- 3 teaspoons Sugar
- 1 tablespoon Liquid Aminos (Or Gluten Free Soy Sauce)
- 1-2 cup Chopped Butternut Squash (this amount is up to you!)
To be honest. I’m not really a chili fan. I think my issue with Chili in general is the red beans. Something about them just doesn’t agree with me. So you will notice- I left them out of this recipe. BUT- feel free to throw some in if they suit your fancy, Black beans would even work well with this.
So as I was saying. I’m not a chili fan.. but this Chili- I loved. and I mean really loved. The pumpkin puree adds an incredible smoothness in flavor that I never expected. Try to use Smoked Paprika if you can find it- rather than Regular Paprika. It makes a huge difference in the flavor. The Squash adds in another fun element. (though you can omit the squash if you aren’t feeling the idea of it) Another thing worth noting- instead of using Water + Tomato Paste you can use Tomato Sauce. Whatever works for you!
While Im talking about Chili I need to mention my Cincinnati Chili (Skyline Chili). Its not really chili to be honest- Its got its very own wonderful “thing” going on. Worth trying if you have never had it
This recipe is Easy!
- In a Soup Pot Cook the ground beef with a splash of Oil. Measure in all of the spices and saute just briefly (this helps bring out their flavor)
- Add to the Pot the Can of Pumpkin Puree, Cans of Tomatoes, Tomato Paste, Water , Liquid Aminos and Sugar bring to a gentle boil.
- Chop the Butternut squash into whatever size pieces you like. Add to the Pot. Cover and allow everything to cook roughly 30 minutes. Stir every so often.
- If the Chili is too watery for your liking- allow to cook with the lid off so that it thickens.
Serve this Chili with Cornbread.
My Gluten Free/Vegan Cornbread recipe is a fast and easy one