PALEO SPICY MEATTY PUMPKIN CHILI

This hearty chili is so versatile that any type of meat or root vegetable could be used and it would taste great! 

I have been making a paleo version of regular beef chili for while now, sometimes using beef, sometimes using chicken and its always good but I wanted to do something a little different. 

This recipe uses rutabaga as well as pure organic pumpkin puree instead of tomato paste. 

Rutabaga is awesome because it absorbs all of the flavors and the spices in the dish.  You dont know how many people asked me what the white vegetable was in the chili, no one could figure it out because it doesnt taste like a rutabaga!

We like things HOT but you could definitely adjust the cayenne pepper and eliminate the red chilies if you like your chili less spicy.

INGREDIENTS:

1 small rutabaga about 2 1/2 cups diced
1 onion diced
1 cup organic pure pumpkin puree
2 cups organic tomato sauce, either canned or homemade
3 cups organic beef stock
1 cup sliced mushrooms
1lb grass fed ground beef
1/2 lb cooked pasture pork bacon or another type of clean bacon

3tbsp chili powder
2tbsp cayenne pepper
2 red or green chilies chopped
1tbsp garlic powder
1tbsp onion powder
1tbsp dried oregano
1tbsp dried cumin
1tbsp dried coriander
1tbsp sea salt

INSTRUCTIONS :

In a large sauce pan/pot cook the ground beef and drain/discard grease

Add the onions, diced rutabaga, beef stock and spices and cook on medium until rutabaga is just tender (about 15 minutes) stiring occasionally

Add the tomato sauce, pumpkin puree, chilies, mushrooms and bacon, stir well and simmer for 25 minutes

Add more sea salt if desired.  And if you find it to thick just add more beef stock.

Serve in a bowl garnished with cilantro, or avacodo or serve over nachos!

My photo is of the chili in a slow cooker simply because I took it to work for a potluck and I needed a way to keep it warm.  I am sure you could also make this chili using a slow cooker if desired.