Pumpkin Beef Chili

Ingredients

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.