One un-intended but very cool outcome of writing a book and doing all this blogging has been contact with old friends from high-school and growing up. The following recipe is from my pal Brandy who is an avid CrossFitter and pretty damn good Paleo-Chef-in-training.
Pumpkin Paleo Chili on Spaghetti Squash w/ Butternut-sage Drizzle.
(It honestly tastes better to me without the drizzle, but I thought it might be a nice flavor and add some color to presentation, but whatev! )
Chili –
2 lbs Organic 99% fat free ground turkey
1 whole organic red onion
1 large can organic stewed tomatoes w/ basil
1 small can organic tomato paste
1 med can organic pumpkin
1/4 cup chopped organic cilantro
1/2 bottle pumpkin ale beer (optional – sub water) (Editors note-remember, this WILL have gluten in it! How on earth could you work around this…)
1 large organic butternut squash
5 organic garlic cloves or more depending how u like it
2 tsp chili powder or more depending how u like it
2-3 organic green or red chili peppers
1 tsp nutmeg
1 tsp cinnamon
Himalayan sea salt & cracked black pepper to taste
EVOO
Butternut-sage drizzle-
1/4 c diced broiled butternut squash taken from above
1/2 organic yellow sweet onion
1 organic garlic clove
1.5 tbs organic chopped sage
1/4 cup organic soy milk
Himalayan sea salt
EVOO
1 large organic spaghetti squash
Turn crockpot on low. Combine all canned items for chili as well as beer or water.Make sure you buy a can of stewed tomatoes that are still chunky..
Dice Butternut Squash and broil with EVOO for approx 30-45mn. Set aside 1/4 cup after cooked. Make sure Butternut squash “crisps” for added texture in chili.
On medium heat, caramelize red onion, garlic & chili peppers in saute pan w/ EVOO and sea-salt. Put in crockpot. Now brown ground turkey, keeping it chunky, as it is difficult to get a bean-less chili to stand up very well w/ texture. Heavily Season meat with chili powder, cracked black pepper, salt, peppers, cilantro
Add turkey, cilantro, nutmeg, cinnamon & all but 1/4 cup of butternut squash to crockpot, turn on high.
Keep Baking Spaghetti Squash. approx 1 hr total time
For drizzle. Take remaining 1/4 cup of butternut and place in blender. Saute sage, EVOO, yellow onion garlic and sea-salt till brown. Add to blender with Organic Soy Milk or Coconut milk and Puree.
Prep Chili Serving bowls with gutted Spaghetti Squash, pour over Pumpkin Chili, drizzle with butternut-sage puree..Garnish with sage.
Great Fall flavors!
~ Brandy
99% fat free ground turkey and soy milk?
Ewww. I’ll be subbing these iems with more healthful options. Rest of it looks yummy though.
Yeah, that was my first thought. Fat free and soy. Bleah.
my thoughts exactly
I am not entirely sure about the origins of this recipe – but I will say that you can easily substitute these items. The 99% fat free ground turkey, may be the best choice if you choose to use turkey – when the fat content is higher many times the skin is included along with the meat. This increases the omega-6 content. I’m sure the recipe would be awesome with grass fed ground beef or ground wild game meat too. Soy milk – you can try an unsweetened almond milk or coconut milk also. Additionally, it is a very small amount of soy milk and it is used in the ‘drizzle’ so you aren’t getting the entire 1/4 cup, that being said I would still recommend a sub. Again – I am unsure of the recipe origin, these are just my thoughts on the deal. Thanks!
AJ, et al,
Like I responded below to Dan, I have only been experimenting with this recipe a short time & wanted to get it to Robb before the fall season was long gone. Feel free to sub whatever you like! Like the blog states, “I’m a Paleo Chef in training..don’t claim to be a culinary goddess :)…yet)
I only had soy milk (stolen from roommate btw) on hand at the time & the “drizzle” was a last minute addition to make it look pretty for the pic.. AGREE, the Chili would be AMAZING with some gamey meat! I appreciate the feedback and ideas!
Brandy
Sorry I forgot to say thanks.
It is a great recipe that is easy to modify.
AJ
Brandy,
I had started a post whinging about a recipe with 3 items that didn’t adhere to the Paleo plan, or at least Robb’s version of it. However, I noted that a few folks had already pointed this out.
Can’t speak for the others, however, I know that what I do is substitute and alter recipes *a lot*. So, it’s nice to go to a GF site and be assured of GF recipes or a Paleo site and get Paleo recipes (although that one’s a bit looser in interpretation).
I appreciate your creativity and think you’re well on your way to culinary goddesshood. Looking forward to some more recipes that are as imaginative but don’t need substituting and feel like they’re more in philosophical sync with the site/book.
Best, Donna
awww, thanks Donna 🙂
I have a couple I’m playing with this weekend…
Hi Robb,
I am an obesity physician for 20 years and author of a pretty -much-paleo book on weight loss and maintenance (Refuse to Regain: 12 Tough Rules to Maintain the Body You’ve Earned). I also blog at refusetoregain.com. I am constantly asked questions about the advisability of low carb diet during sports that require long endurance…marathoning, triathlons and so on. I am wondering if you could give me some information on your experience. If you are willing, would love to hear from you by email.
Thanks,
Barbara Berkeley MD
My two cents Barbara,
If you’re really burning the calories with serious endurance athletics, you can certainly bump up your yam/sweet potato intake before your events (even during). Secondly, once you’ve dialed in on what YOUR body can and can’t handle (thinking from an Orthodox Paleo perspective), consider adding in some rice as a possible carb bump. Though still a grain, it’s possibly the least of the evils. Look into fermentation of the rice the night before (some use raw whey, good real bone broth, or even just water) as it aids in breaking down the rice and helps with digestion too. But certainly NO WHEAT – the ‘ole carbo load days before with pastas, etc are simply not good.
I speak from my own personal experience with medium distance running and training for soccer (90 minutes games). Having gone Paleo, it’s super easy to now relate to the “garbage in, garbage out” mantra.
So glad to hear from a Dr. that’s putting this information to good use!
Best,
Craig
Craig is right on – a ‘low carb’ approach isn’t great for endurance athletes. It’s all about the right carbs at the right times!
I don’t know if you would consider us “endurance athletes,” but my very old partner and very old self bike pretty strenuously, including multi-day 60+ mile rides at a pretty good clip for old folks, and do very well on ultra-low-carb diets. I average around 20 grams a day (as I have for 12 years) and find I have amazing energy for cycling. My partner is a long time cyclist who just went low-carb, and at nearly 70, is stronger and faster than ever in his life. We are believers in ketone burning for energy. Check out the research by Steve Phinney on low-carb for elite athletes.
Hi Barbara! I’m not Robb, but I am one of his consulting dietitians and I work with many high-level endurance athletes. I would love to discuss this topic with you further! Email me at [email protected] Talk to you soon!
Thanks to all for you answers. I will email you, Amy…in a second.
I have been what I call a Primarian (a paleo eater who also eats low fat dairy) for the past ten years. I do a lot of intense aerobics, run about 3 miles periodically, and play singles tennis. I have never had a bit of a problem. In fact, if I eat at all before exercise, I generally don’t have as much energy. Recently, I had an obese marathoner in my practice and since then, I’ve been approached by several normal weight folks with this question. I usually refer them to Paleo Diet for Athletes, but find that the direct recommendations in that book are a bit hard to decipher. Really appreciate this feedback!
The drizzle didn’t sound very appealing to me personally, but I’ll definitely have to try the chili with spaghetti squash. This is really great timing, my town’s annual pumpkin festival is coming up on the 22nd and this will be a perfect dinner to come home to, I think.
My son and I both agree, it is Tastier without the drizzle. I think I just got a lil over creative with all the fall flavors. But I did use the leftover drizzle for another dish with Coconut Curry Chicken lettuce wraps I’m sending to Robb soon!
Pumpkin hard cider – Woodchuck has one in stores right now which is darn tasty and gluten-free. They also have an oak-aged cider that’s out of this world.
Hard cider should not be overlooked as a sub for beer in cooking – I’ve used it in crock pot pork also. It has some of the same qualities. Not the bready ones, obviously, but it’s tangy and winds up adding a little yeasty/fermenty flavor when cooked.
Nicole, Awesome! I will have to try this Cider when I make this chili for my son’s bday.. I have been looking for a gluten-free alternative 🙂 THANKS!
The Woodchuck Fall cider is amazing, now I just need to hunt down this pumpkin one you speak of…
Yay! Thanks for posting Robb! Deff wouldn’t say I’m an avid Crossfitter 🙂 Just enjoy it when my bod cooperates with it! However, PALEO has changed my life…I have 2-3 more recipes coming your way soon. Pulled pork with sauerkraut & apples and Butternut squash curry chicken lettuce wraps…also working on a flank steak recipe! YUM
Well…this is officially on my weekend meal calendar… 🙂
Thanks for the recipe!
-j
Change the drizzle to just a big bunch of sage fried in grass fed butter. Yum
I second AJ’s comment. Robb, why are we using fat free turkey and SOY milk? Can we use not fat free turkey and almond milk or coconut milk? Just curious if this was a cut and paste recipe, or if there’s a reason for using those ingredients? Sounds delicious otherwise!
It’s a recipe, not a commandment. Do whatever you want with it.
Dan,
It was cut & paste :).. I’ve been experimenting with this recipe a short time..And got it out to Robb before Fall was looong gone. Sure, sub whatever you like! I just throw ingredients together, hardly measure or keep track, and use the ol’ method of tasting as I cook it, usually. So the recipe deff has flaws!
I only had soy milk on hand at time and the “drizzle” was a last minute addition to pretty it up.. It tasted good, but really, the Chili was good on it’s own, so I used the drizzle in another dish. It was much better in that one 🙂
I’m deff enjoying the feedback and ideas for other options!
Thanks for your response Brandy! I did my best – but yours is WAY better!!
Ha! Thanks for having my back Amy!!
how many serving does it make?
I stopped using beer in my chili long ago. I love beer, but I don’t like it in my chili. I use peeled, fresh tomatoes instead of canned stuff and those have plenty of water in them. Plus, I add a cup or so of homemade stock I make from soup and marrow bones (liberally seasoned when it was made so I don’t have to add a whole lot of salt to my chili). If my chili is too thick I add a can or two of tomato SAUCE. I get dried arbol or California chilis and chipotles along with whole cumin seed and toast all that in a skillet for a few minutes (fills the house with amazing smells!). Then I run them through a blender until they become chili powder. My chili is completely paleo and almost completely from scratch and it’s pure awesome. It takes extra time to peel the tomatoes and prepare the chili powder but it really makes a massive difference. I’d be happy to post my recipe if anybody is interested.
The spaghetti squash thing is a great idea.
Keep up the good work, Robb. Loved the elk hunt (nice shot!). Proceed.
I’d love to see your recipe Matt! I enjoy cooking from complete scratch and had considered altering this recipe to a “completely from scratch” version, but figured most people’s lifestyles would appreciate a less complex, time consuming creation. So I opted for at least organic, gluten-free, low sodium canned items. Can you imagine tweeking my recipe and merging it into you pure awesome chili??!! 🙂
Oh, and not sure if you’re the same Matt below referencing the homemade gluten free pumpkin ale below…I’ll be your BFF for that recipe as well!
It’s all about the process, right? I make it this way when I have all of an afternoon to kill. It’s definitely not an “on-the-go” kinda deal. But making it this way makes it infinity times better than any canned chili I’ve ever had. And it’s a fun way to spend football Sunday with friends. For me anyway.
Gear:
Big stock pot or enameled dutch oven
Food processor or blender (a coffee grinder will work in a pinch, but unless you like spicy coffee, clean it when you are done!)
Good chef’s knife
Spoon
Cape (because you are a superhero)
Ingredients:
6 fat ripe tomatoes (get soft ones that may be a little overripe)
3-4 dried California (Anaheims) or New Mexico or Ancho chiles
1-2 (or more?) dried chile de arbol or cayennes or habaneros for heat
1 dried chipotle if you want some smokiness
tablespoon of whole cumin seed
2 pounds grassfed ground beef
1/2 a fresh onion (your choice) minced
2 cloves fresh garlic minced
1 cup bone broth (aka stock) made from oxtails, soup bones, leftover t-bone bones, chicken bones, whatever – I am sure there are a gazillion recipes for bone broth around here. I usually have some at hand up in this joint. I started making bone broth after hearing Chris Kresser on the paleo solution podcast earlier this year. It’s awesome stuff!
If I don’t use bone broth, I will season with the following and add a can or two of tomato sauce:
celery salt
pepper
teaspoon of coarse Kosher salt to start and then further to taste way later if necessary
fresh basil (basil is optional)
bay leaf or two
maybe a little oregano
I think that’s everything.
The recipe is always a work in progress and I make it a little differently every time. As long as I don’t overdo one or another individual ingredients (like salt or cayenne pepper [sheepish grin]) it tastes pretty awesome.
This is also my contest chili so if I see you at a cookoff and you beat me using my recipe, I will sneer and shake my fist at you and jinx you.
Prep:
Peel the tomatoes. I have a pot of boiling water and a big big bowl filled with ice and water. Take a knife and score the skins of your tomatoes and then drop them into the boiling water for 30 seconds. Then scoop them into the ice water and the skins should start to just peel right off. Then I dice up the skinned tomatoes and throw them into my stock pot, which I have set on medium. If you want chunkier chili, quarter the tomatoes. I let the tomatoes go for a while with the lid off so they reduce a bit at this heat.
Toast your chilis. I cut them open and take out the seeds and with the big chilis I’ll cut them up into strips. Discard stems and seeds. Toss them into a big non-stick skillet and heat them up over medium heat until the neighbors start loitering in the front yard from the wonderful smell. Usually the chilis are kinda flexible and we need them to be crispy, but not cooked. If they start to smoke, back off the heat. This part of the prep is always a touch and go area.
Toast your cumin a la the chilis.
Cumin and chilis go into the blender until they are a powder. Boom. Chili powder. It usually makes what seems like a lot. I don’t measure this I just throw it in, come what may.
Brown the beef. You can break it into 1/2-1″ chunks and sear it leaving it raw in the middle so it cooks through in the chili. Or, if you like a fine chili over your coney dog you can break it up with your spatula as you brown it and dump it in. I don’t bother straining the fat. I’ve used Jimmy Dean sausage, buffalo, ostrich, and ground venison and they were all very good.
Everything else goes into the stock pot. Put the lid on and let it go on LOW for about 20 minutes. Then come back and stir it. Taste it. Lid back on. Repeat for the next two hours. Very important that at this point it’s on LOW. Low as your stovetop will go. Scorching = bad. I guess you could use a crock pot if you want to, but where’s the fun in that?
I’ve learned to wait until it’s been cooking for a while to start fussing with salt. A little goes a long way and again, bone broth is pretty salty anyway so I usually don’t have to add much or any if I use stock.
Using this recipe, I’ve never had chili that didn’t stand up or that needed help from masa, which are included in those chili kits you get at the store. At worst, I’ll add an 8oz can or two of tomato sauce to loosen it up if I over reduce.
It’s really meaty, savory, and kinda spicy and is good poured over just about everything. Or with some grated Manchego and a Guinness and a football game. Did you know Guinness was gluten free? (wink)
Wow, you’re passionate about your chili Matt! Thanks for taking the time to post your badass chili recipe! We should just get married now and have pure awesome chili-makin super hero children..
Hey, what can I say? It’s one of my few big dishes that makes people go, “damn, that’s good!” instead of, “yurp, where’s your bathroom?”
And if we get married, do we have to have the ceremony in a cave?
This sounds delicious!! I going to make it this week. I actually just brewed a gluten free pumpkin spice ale that I can use in it. What nice timing.
Correction, How long do I cook the chili in the crockpot? Sorry I think much faster than I can type.
Dave,
I would put it on high for an hour or two, then turn down to low and let cook all day (approx 8 hrs total). This is if I prepped in morning. In the pot I made above, I started in early evening, so my time was limited. I turned that baby on high and it was good to go in 3-4 hours. My opinion is it’s always better cooked longer however. This batch made approx 8-10 large servings.. I’m sorry, I failed to measure when spooning into bowls over spag.squash.. I’m not a measurer :/
That’s awesome. Thanks Brandy. I’m gonna give this recipe a go. I appreciate the help!!