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Don’t you love the fix it and forget it kind of recipes? Over the weekend we were all over creation. It’s so comforting and relaxing to come home to dinner already made and completely healthy and delicious in the slow cooker. In fact, I did all of the work involved for this chilli the night before while I was fixing the precious night’s dinner. It was a piece of cake and it cooked all night and was ready for us by the time we got home from church.
This is a pumpkin chilli, but I don’t want you to get the wrong picture in your mind, we will not be using cinnamon here. Pumpkin is a squash and being that I usually dice up a zucchini to add to my chilli, pureed pumpkin fit right in here! It is so amazing to me how God designed vegetables high in nutrients we would need for the winter to grow at just the right time to prepare us! Vitamin A is so beneficial and I stick in veggies that contain it everywhere I can! When I saw that Costco had a bulk buy of organic canned pumpkin available, I jumped at the chance. I am now on a pumpkin kick that won’t quit!
Pumpkin Chilli Recipe
1 medium-large onion, diced
4 cloves garlic, minced
2 lb. ground turkey, beef or lamb (I used turkey this time to go with the fall spirit :))
3 bell peppers, red and green, diced
2 cups tomatoes diced (or 2 cans diced and drained)
1 can of organic pumpkin puree
1 cup chicken broth (I don’t like low sodium broth, I usually use 1 bouillon cube and 1 cup water)
1 tsp sea salt
1/2 tsp dried mustard
1 Tbsp chili powder
1 tsp cumin
1/2 tsp nutmeg
1/2 tsp pepper
shredded cheese (keto)
coconut yogurt, plain (tastes like sour cream)
Either brown your onions and meat, then add all ingredients to the slow cooker, or add all and just make sure the meat gets mixed in well so it cooks evenly. I cooked mine all night and several hours the next day, but I know that this would be ready after 6-8 hours on low or 3-5 on high. Feel free to cook the last half hour without the lid if you can to thicken it up. Either way, it will be bursting with good flavor!