Hope you will enjoy this chili — another spin-off of the classic. The pumpkin gives it an initial sweetness when it hits your tongue, but kick it up with chili, cayenne, cumin and black pepper. Feel free to throw in a jalapeno or two if you wish. You may also exchange some of the beans for ground grass-fed beef or free-range turkey. To make in a slow cooker, dump everything in your pot and cook over Low for 2-3 hours. Yum. SO GOOD with a slice of buttered Coconut Flour Bread.
Makes 4 Servings
2 Tbsp coconut oil
1 onion, chopped
1 cup organic red bell pepper, chopped
3 cloves garlic, minced
28 oz crushed tomatoes (in a jar is best to limit BPA plastic intake)
2 cups pumpkin puree (unsweetened, check the label)
2 cups tomato sauce (in a jar is best to limit BPA plastic intake)
2 cups kidney beans, washed and drained
1 cup black beans, washed and drained
1 cup chickpeas, washed and drained
3 Tbsp chili powder (to taste)
1 Tbsp ground cumin (to taste)
1/4 tsp cayenne (to taste)
1 1/2 tsp ground cinnamon
1-2 tsp sea salt
1 tsp fresh black pepper
1.) Heat a large saucepan over Medium-High heat. Add the coconut oil, onion, bell pepper and garlic. Saute 5 to 7 minutes until tender.
2.) Add crushed tomatoes, pumpkin, tomato sauce, beans, chili powder, cumin, sea salt and pepper. Bring to a boil. Reduce heat to Low. Cover and simmer for 30 minutes, stirring occasionally.
3.) This chili cooks up relatively quickly. At the 30 minute mark it should be well combined and flavorful, slightly thickened. Ladle into bowls, top with avocado bits, a sprinkle of sea salt, maybe a few pumpkin seeds and serve.