Submitted by: Sarah Ballantyne (www.thepaleomom.com)
Ingredients: 1 medium pie pumpkin, peeled and cut into 1/2″ cubes
1 large sweet potato, peeled and cut into 1/2″ cubes
2 Tbsp coconut oil, melted
2 lb ground turkey
1 lb ground beef chuck
2 onions, finely chopped
6-8 celery stalks, chopped
8-10 cloves garlic, chopped
3 bay leaves
2.5-3 Tbsp chili powder, to taste
1.5 Tbsp cumin
1 tsp cinnamon
1 tsp nutmeg
2 tsp cocoa
1/4 tsp cayenne (optional, or substitute fresh hot peppers for more heat)
1.5 Tbsp chopped fresh basil
1.5 Tbsp chopped fresh oregano
3 Tbsp fresh chopped cilantro
1 bag/bunch fresh spinach, chopped
3 small cans diced tomato
1 can tomato paste
2 cups pumpkin puree (fresh puree can be made by blending some extra roast pumpkin, or use canned)
1/2 tsp salt, or more to taste (optional, use condensed chicken stock as alternate)
Instructions: 1. Toss pumpkin and sweet potato with oil. Spread on baking sheet lined with tin foil and bake at 350F for half an hour or until soft and starting to brown. Turn on broiler to get a bit browner with some crisp bits (approximately 6-7 minutes).
2. Meanwhile, brown turkey and beef with garlic, onion, celery and bay leaves in large pot at medium-high heat. Stir only occasionally to not break up the meat into too small of pieces.
3. When meat is browned, add chili, cumin, nutmeg, cinnamon, and cocoa. Stir and cook until fragrant, about 3-4 minutes.
4. Add tomatoes, tomato paste, pumpkin puree and salt. Bring to a simmer and then reduce to low-medium heat. Simmer 15 minutes, until celery is soft, stirring occasionally.
5. Add basil, oregano, cilantro and chopped spinach. Finally add pumpkin and sweet potato. Stir to incorporate and serve!
Notes: There are many paleo pumpkin chili recipes out there, but this one is particularly awesome. It is a very flavorful, slightly sweet chili that is reminiscent of a curry dish and tastes great on its own and has a wonderful thick texture. Perfect for a potluck or a cold winter night.
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