Ingredients
1 tablespoon Olive oil
1 large White onion (diced)
6 cloves Garlic (minced)
1 medium Bell pepper (diced)
1 medium Jalapeño (minced)
1 1/2 pounds Ground beef
2 14.5-oz cans Fire roasted tomatoes
1 cup Beef broth
1 tablespoon Paprika
1 tablespoon Chili powder
1 teaspoon Cinnamon
1 teaspoon Sea salt
1 15-oz can Pumpkin puree
Instructions
In a large dutch oven over medium-high heat, heat the olive oil. Brown the onion and garlic for a 3-5 minutes, until they start to develop color. Add in the bell pepper and jalapeño, and cook for 3-5 minutes, until soft. Crumble in the ground beef and cook until browned, about 8-10 minutes. Add the tomatoes, broth, and spices. Simmer for 5 minutes. Add the pumpkin.
Continue to cook for 10 minutes to allow flavors to meld together. Divide between 6 bowls and garnish with cilantro.
Adapted from: https://www.wickedspatula.com/paleo-pumpkin-chili/#wprm-recipe-container- 13230
www.pinterest.com/novaphysicianwellness Found by: Melissa Zobler, BS, CPT, CPSN
Nutritional Facts: 1.5 cup, or 1/6 of entire recipe, 340 calories, 25g fat, 6g carbohydrate (4g of net carbs), 20g protein.
