This hearty beanless chili is a crowd pleaser – and it’s Whole30-friendly! The pumpkin adds a touch of sweetness, fiber, and vitamin A and it’s a great way to sneak more veggies into your diet. Feel free to spice it up by adding more chili powder, jalapenos or cayenne pepper if you like it spicy.

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 12 minute  –  Cooking time : 5h55 minutes  ]

• 1 Tbsp coconut oil or pure beef tallow (such as Fatworks Pure Tallow)
• 2 cups chopped yellow onion (about 1 large onion)
• 1 medium green bell pepper, diced
• 6 cloves garlic, minced
• 1 ½ pounds grass-fed ground beef or bison
• 1 28-oz can diced tomatoes
• ½ 6-oz. can tomato paste
• 1 14-oz. can pumpkin puree
• ½ – 1 cup chicken broth or water (homemade or store-bought)
• 2 ½ tsp. dried oregano
• 2 Tbsp. chili powder
• 1 tsp. ground cinnamon
• 1½ tsp. ground cumin
• 1 tsp. sea salt
• ¼ tsp black pepper

Preparation Method

1. Heat a large pot or Dutch oven over medium-high heat.
2. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
3. Add the garlic and cook an additional 30 seconds or until fragrant.
4. Add the ground beef. Use a spatula or large spoon to break it up as it cooks.
5. Cook until meat is nearly cooked through, about 8-10 minutes.
6. Transfer meat mixture to the slow cooker.
7. Add remaining ingredients and stir.
8. Set heat to LOW and cook for 6-7 hours. Serve with desired toppings.

Enjoy it!!

Source

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