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Pumpkin Chili - Recipe

Here is a one pot meal that is a twist on traditional chili.  It has no tomatoes!  Nope, doesn't need it, because it uses pumpkin instead!  Super healthy and full of warm winter spices, it is almost a curry, but not quite.










Pumpkin Chili
(Serves 18 1-cup servings)


1 1/2 T. Coconut Oil
2 lb. Ground Lamb
3 Medium Yellow Onions chopped
1 head Garlic peeled and chopped
3 (15.5-oz.) cans cooked Pumpkin
1 c. Water
4 c. Bone Broth or Low Sodium Chicken Stock
1 1/2 T. Grated Ginger or 1 1/2 tsp. Dried Ground Ginger
1 tsp. Ground Cardamom
2 tsp. Black Pepper
1 T. Salt
1/2 tsp. Cayenne Pepper
1/4 tsp. Ground Cloves
2 tsp. Ground Corriander
2 tsp. Whole Cumin
2 tsp. Crushed Cumin
1 Cinnamon Stick
1 T. Brown Sugar
3 (15.5-oz.) cans Pinto Beans
4 T. Molasses
2 1/2 c. Frozen Corn
4 leaves Swiss Chard  chopped
Scallions chopped for garnish
Sour Cream for garnish

Heat coconut oil in a large Dutch oven on medium heat.  Add the lamb and saute until brown.  Add the onions and garlic and saute u…

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