I saw a post the other day with Pumpkin Chili and had it in my mind the last few days that I needed to have it.  Yesterday was freezing cold and just a wonderful lazy day so it was perfect.  I didn't bookmark the recipe I saw before - so I searched up for Paleo Pumpkin Chili and went from there.

http://civilizedcavemancooking.com/foodslideshow/pumpkin-chicken-chili-2/ is the one I came up with - of course I hardly ever follow the directions so instead I'll say that this is the one I chose to use as the guideline.

My family dubbed it a hit.  Personally I'll be making a couple changes again.

Pumpkin Chicken Chili

OCTOBER 6, 2011 BY CIVILIZEDCAVEMAN 30 COMMENTS

Here is a great Pumpkin Chicken Chili recipe that isn’t too spicy but hits that perfect warming spot that we all love on cold Fall Days.  Enjoy 

Servings: 8-10

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ingredients:

• 4 lbs ground beef
• 1 can Pumpkin Puree
• 2 Cups Bell Pepper, Diced (Color of your choice)
• 2 Cups of Sweet Onion, Diced
• 3 cans of chopped green chiles
• 2 Cup Chicken Stock
• 1 Cup White Wine (Optional)
• 28 Ounces crushed tomatoes
• 12 Ounces Tomato paste
• 1 Cloves of Garlic, minced
• 3 Tbsp Chili Powder
• 2 Tbsp Cinnamon
• 2 Tbsp Nutmeg
• 1 Tsp Ground Coriander
• Sea Salt to taste (I just ground in about 1-2 tsp)
• 2 Tbsp Lard or Coconut Oil

Process:

1. Heat the lard in a 5qt Dutch Oven over medium heat
2. Saute your onions until lightly browned, then add your bell peppers, jalapenos, and garlic and saute for another 5 minutes
3. Add in your ground beef 1-2 lbs at a time browning as you go.
4. Add in your chicken stock, white wine, crushed tomatoes, tomato paste, chili powder, spices & salt, and simmer for 20 minutes
5. Stir in your pumpkin cook for an additional 5 minutes
6. Reduce heat to low and let sit until ready to serve or serve immediately

I finished putting it together around 12-1 and served at 5.  Next time I will do diced tomatoes instead of the crushed tomatoes as it is a little soupy for my taste.

The pumpkin adds a sweet flavor to the chili which I think everyone enjoyed.  As someone who usually adds in brown sugar, this was a different way to go it (especially going paleo means no sugar)

Now, I topped it off with a chipolte mayo.  (Mix 1 cup of mayo with 1-2 chipolte chilis in adobo sauce depending on how spicy you want it)  This added a spice that I liked to the chili.... I also made a bunch of this because we used it on sandwiches the other night and I have now decided it is a must have in my kitchen (it even goes with steak!)