We are coming to the end of the Jewish holiday season (Sukkot ended this past Sunday), but with all the recent celebrating of the Jewish harvest, you may still want to use the leftover harvest ingredients to cook for family and friends!
This recipe throws in a special autumn twist by using pumpkins to sweeten the chili. The small sugar pumpkin balances out the hot spices ordinarily found in a classic chili recipe, and gives you another reason to add some fall flavors into your cooking.
- 2 Tbsp coconut oil
- 2 medium onions, diced
- 3 cloves of garlic, minced
- 1 small sugar pumpkin, peeled and cubed
- 1 red pepper, cut into chunks
- 2 lbs group beef
- 2 Tbsp chili powder
- 2 Tbsp cumin
- 2 tsp dried oregano
- 1 tsp allspice
- 1 tsp salt
- ½ tsp cayenne pepper
- 1 small can (6 ounces) tomato paste
- 1 14.5 ounce call fire-roasted chopped tomatoes
- 1 ½ cups of chicken broth
- 1 cup water
Heat a large deep pot or Dutch-oven over medium heat. Add the coconut oil. Once the oil has melted and is shimmering add onions, red pepper, and pumpkin. Cook, stirring frequently until the onions are translucent - about seven minutes. Add in the garlic. Once fragrant, crumble in the group beef. Cook the meat, stirring often until it is no longer pink.
In a small bowl, mix the oregano, chili powder, cumin, cayenne pepper, salt and all spice (breaking up any chunks). Add it to the pot and mix very well, then add the tomato paste and stir until combined.
Add the tomatoes and their juices, the broth and water to the pot. Stir well. Bring to a boil then reduce the head so the chili simmers uncovered for at least 2 hours.
Serve with different toppings such as canned beans, sliced avocado or guacamole, scallions, chopped onion, chopped tomatoes, green olives, toasted pumpkin seeds or cilantro.