Gluten/Dairy/Soy/Rice/Egg Free. This Chili has a delightfully smooth flavor.
- Prep Time :
10 min - Cook Time :
30 min - Ready Time :
40 min
Servings
Ingredients
- 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!)
Directions
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
Enjoy!
{ 1 comment… read it below or add one }
This was really tasty stuff, Brittany. Even the kids ate it up – 6yo had three bowls of it! Because I always make a recipe the first time just as it is written, the only thing I cut out was the butternut squash and only because I didn’t have any or the time to get some. Other than that, I used all the exact measurements for ingredients.
The kids and hubs didn’t have a clue there was pumpkin in it. When I told him, my husband swears he knew, but I think he tasted the clove in it and mentally associated it with pumpkin. My kids are generally not picky eaters but being able to have so many nutrients in a recipe without them knowing is always a plus.
The recipe was a bit clove-y for my taste so I may cut the measurement in half or perhaps ven try it without next time. Overall, we loved this and it will be added into our dinner rotation.
Thanks for another winning meal!