Meaty Pumpkin Chili
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Main Course
Servings: 4
Ingredients
- 1 dash olive oil
- 1 pound meatloaf mix (equal parts beef, pork and veal)
- 1 teaspoon chili powder
- 1 teaspoon lime sea salt (regular sea salt is great too!)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1 pinch crushed red pepper
- 1 whole onion peeled and diced small
- 4 whole chipotles in adobo sauce finely chopped
- 1 tablespoon fresh cilantro leaves finely chopped, plus additional for topping
- 2 tablespoons apple cider vinegar
- 1 1/4 cups canned pumpkin puree
- 1 can crushed tomatoes 28 oz size
- 1/4 cup chicken stock
- 1 cup Greek yogurt as needed for topping
Instructions
- Get a large pot on the stove and heat the olive oil in it over medium high heat. Brown the meat in it for about 5 minutes while you break it up with a spoon. While the meat cooks, spice it up with the chili powder, salt, cinnamon, nutmeg, smoked paprika, cumin and crushed red pepper.
- Add the onion, chipotles in adobo and fresh cilantro to the pot once the meat is cooked and let them get fragrant for a couple of minutes. Deglaze the pan with the apple cider vinegar, scraping up those yummy brown bits at the bottom of the pot.
- Add the pumpkin puree, crushed tomatoes and chicken stock into the pot and give the pumpkin chili a big stir. Bring it to a boil, then reduce it to a simmer and let it go low and slow for an hour.
- Scoop the chili into bowls, then top them off with a dollop of greek yogurt and a few fresh cilantro leaves. Enjoy the Fall inspired comfort!