Wednesday, November 9, 2016

Paleo Pumpkin Chili {Nightshade-Free}

Hearty, flavorful Paleo Pumpkin Chili is the perfect dish to warm you up this fall. You won't believe this chili is nightshade-free!



There is something so comforting about a heaping bowl of warm hearty chili. Through an elimination diet I've discovered that I may be sensitive to nightshades, so I've been doing my best to avoid them. [Enter intense chili cravings] Rather than miss out on this beloved fall staple, I set out to create a nightshade-free version and OH MY GOSH is it delicious!

Hearty vegetables, creamy pumpkin, and nightshade-free spices add a fall twist to a classic you'll want to enjoy all year long.

Paleo Pumpkin Chili {Nightshade-Free}

Ingredients

1 tsp olive oil
1/2 onion, chopped
2-3 cloves garlic, chopped
1 pound ground grass-fed beef or ground turkey
2 cups beef broth
2 cups butternut squash, cubed
1/2 can pumpkin puree
1 beet, cooked and pureed
1/2 tsp apple cider vinegar
1tsp cinnamon
1 tsp oregano
1/4 tsp ground cloves
1/4 tsp turmeric
1/2 tsp salt
1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and sauté until tender.
2. Add the ground meat, breaking up with a spoon. Cook until browned.
3. Deglaze the pan with beef broth, scraping the bottom and sides. Add the spices and bay leaf.
4. Turn the heat down to medium-low and add the butternut squash, pumpkin puree, beet puree and apple cider vinegar. Stir until well combined.
5. Cover and simmer for 20-30 minutes, until the butternut squash is tender.
6. Serve with your favorite toppings!


This Paleo Pumpkin Chili is the perfect dish to satisfy your chili cravings! Serve up this warm, meaty, saucy goodness with your favorite toppings. I like to serve mine with cilantro, green onion, fresh lime juice and a dollop of coconut cream.


Trust me friends, you won't miss the nightshades!

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