Pumpkin Chili with Avocado cream from health-bent.com

This Pumpkin Chili with Avocado cream from health-bent.com is the perfect meal for cooler fall weather. I can’t wait to try it!

Ingredients

For the Chili

  • 2 lbs ground beef or turkey
  • 1 large yellow onion, diced
  • 6 cloves garlic, diced
  • 1/2 sugar pumpkin, diced (about 3 cups) or a 14 oz can of pumpkin puree (NOT pumpkin pie)
  • 1 (28 oz) can diced, fire roasted tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (7 oz) can diced, roasted green chilies
  • 1 c chicken or beef stock
  • FOC (fat of choice)
  • S&P

Chili Spice Mixture

  • 2 T chili powder
  • 2 T cumin
  • 1 T paprika
  • 2 t salt
  • 2 t coriander
  • 2 t cinnamon
  • 2 t cocoa powder
  • 1 t garlic powder
  • 1/2 t cayenne

Orange, Coriander Avocado Cream

  • 2 avocados
  • zest of 1 orange
  • juice of 2 oranges
  • 1 t coriander
  • 1/2 t salt

Method

For the Chili

Heat a large soup pot over medium high heat with a tablespoon of your F.O.C. Add the beef and let it brown. Try not to stir it too much until you get some color on one side but make sure you break up the pieces. This should take 5-8 minutes.

While you’re browning your beef make your spice mixture. In a medium bowl, mix up all the spices.

We like to brown the beef first so we can use the fat that renders out to cook the vegetables. So, using a slotted spoon remove the beef and place in the spice mixture bowl…leaving the fat in the pot. Add your diced onion and garlic. Let those two saute for a few minutes (3-4) stirring occasionally, until the onions have softened. Add your diced or canned pumpkin.

Cover and cook about another 8-10  minutes, stirring occasionally until the pumpkin begins to get tender (check with a fork). Add the rest of ingredients and the beef/spice mixture. Stir to combine and bring to a simmer to let all the flavors “meld”.  When you’re happy with the texture, you’re done.

For the Cream

Add all ingredients to a bowl or a food processor and blend until smooth.