Lina
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 1 bay leaf
- 1 teaspoon cinnamon
- 1/4 cup chopped cilantro
- 1 teaspoon extra virgin olive oil
- 2 teaspoons oregano
- 1 pound grass-fed ground beef
- 2 1/2 cups beef broth
- 5-8 garlic cloves sliced (i love garlic so i used 8)
- 2 cups cubed pumpkin (see how to cut and peel a pumpkin h
- 2 cans kidney beans washed {replace with 3 cups cubed acorn squash for paleo and aip}
- 1/2 can pumpkin puree
- 1 can beets pureed (can be chunky)
- 1 1/2 teaspoon rosemary salt
- 2 tablespoons apple cider vinegar (acv)
- 1/2 teaspoon ground black pepper {omit for aip}
- 1/4 teaspoon all-spice {replace with cloves for aip}
- sprinkle of cloves
- Carbohydrate 20.4538083333502 g
- Cholesterol 0 mg
- Fat 1.31145999936599 g
- Fiber 7.57927857831319 g
- Protein 7.00056300048185 g
- Saturated Fat 0.33677864994611 g
- Serving Size 1 1 -8 serving (281g)
- Sodium 597.288566804444 mg
- Sugar 12.874529755037 g
- Trans Fat 0 g
- Calories 118 calories
Heat the olive oil in a Dutch oven over medium-high heat. When it's hot, add the garlic and sauté until it has just started to brown.Turn the heat down to medium and add the ground beef. Cook the ground beef until no pink remains.Turn the heat down to medium-low and add the pumpkin cubes, kidney beans (or acorn squash), beef broth, pumpkin puree, beet puree, rosemary salt, ACV, oregano, cinnamon, black pepper, all-spice, cloves, and bay leaf to the Dutch oven. Stir until evenly combined.Cover and simmer for about 20 minutes. Add the chopped cilantro, stir, cover, and cook for another 15 minutes, or until the pumpkin cubes are tender.Serve and top with shredded cheese, sour cream, fresh cilantro, or your other favorite chili toppings!(To make this in a slow cooker: Complete steps 1 and 2, then add all ingredients to a slow cooker and cook on low for 6-7 hours.)
