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 until onions are clear.  Add the pumpkin, water, chicken stock, ginger, cardamom, black pepper, salt, cayenne pepper, cloves, corriander,  whole cumin, crushed cumin (with mortar and pestle), cinnamon stick, brown sugar, beans, and molasses.  Bring to a simmer and cover.  Cook on low for 30 minutes stirring occasionally.  Add the corn and Swiss chard and simmer for 5-8 minutes more.  Garnish with chopped scallions and sour cream.

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