Primal Pumpkin Chili

Our family LOVES this chili recipe.  I found it by accident from this great site.  Then I tweaked it to fit our needs removing the spices so my daughter could eat it without any issues. 

When the weather finally becomes cooler and you start seeing the pumpkins out at the farmers markets and shopping stores, I get so excited.  I love the autumn season.  Seeing pumpkins everywhere.  The leaves change colors.  I simply love it. 

This recipe has a hint of a pumpkin taste but it is definitely not overpowering.  I think it adds just the right flavor. 

This recipe is great because you throw it all in the slow cooker and leave it be for 6-8 hours.  It cooks itself and is magically delicious when you take a bite.  I am sure you'll love it if you give it a try!

Primal Pumpkin Chili
(Serves 6 to 8)

Adapted from What I Gather

1 lb of ground beef (or ground turkey)
2 links of all natural sausage - I used apple-chicken sausage by Aidells
1 onion, diced
2 bell peppers
1 cup of carrots, shredded or pureed (optional - but a great way to sneak another veggie in!)
3 cloves (or 1.5 tsp) of minced garlic
1 can, 14.5 oz, of diced all-natural diced tomatoes
1 small can of tomato sauce (8 oz)  (Or use your own sauce)
1 can, 15 oz, pumpkin puree
1 cup of chicken broth or stock
1 TBSP of ground cinnamon
1 tsp of chili powder
1 tsp onion powder
salt and pepper to taste

Set your slow cooker to the low setting.  Place all the ingredients in the slow cooker in the order listed above.  Mix well.  Cook on low for 6 to 8 hours.  Taste and see if it needs any additional salt, pepper or seasonings.  Mine was perfect as is.  We like to serve ours over an egg quiche or with a nitrite-free hot dog. 

Good stuff!