Paleo & Whole30 Spiced Pumpkin Chili

• Gluten free
• Paleo

• Meat

  • 2 lb Ground beef

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Oregano
  • 1 29 oz. can Pumpkin puree
  • 1 tsp Thyme
  • 1 28 oz. can Tomatoes, petite
  • 1 Yellow onion, large

• Canned Goods

  • 3 cup Chicken broth
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tbsp Chili powder
  • 2 tbsp Pumpkin pie spice
  • 1 tsp Salt

Found on farmsteadchic.com

Ingredients

• 2 lbs. ground beef
• 1 large yellow onion, diced
• 2 tbsp. tomato paste
• 2 tbsp. pumpkin pie spice
• 2-3 tbsp. chili powder, depending on your preference
• 1 tsp. garlic powder
• 1 tsp. thyme
• 1 tsp. oregano
• 3 c. chicken broth
• 28 oz. can petite diced tomatoes, undrained
• 29 oz. can pumpkin puree
• 1 tsp. salt, plus more to taste
• 1 tsp. ground black pepper, plus more to taste

Directions

• In a Dutch oven or large stock pot, cook ground beef over medium-high heat until browned, using a wooden spoon or your Pampered Chef Mix N Chop to break up the pieces. I dont own the Lodge Dutch Oven, but it is on my Amazon want list for sure, the blue one in particular. Dear Hubby, do you read my blog posts? Thats the 6-quart pot in Caribbean Blue.
• Add onion and cook 5 minutes.
• Reduce heat to medium and add tomato paste, pumpkin pie spice, chili powder, garlic powder, thyme and oregano, stirring well.
• Add the chicken broth and allow to reduce for 5 minutes.
• Stir in the tomatoes and pumpkin puree and mix well.
• Season with the salt and pepper, adding more to taste throughout the remainder of the cooking process.
• Simmer 45 minutes to allow the flavors to meld. (Itll be worth the wait, I promise!)