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Pumpkin Chili

Serves 6
1 Tbsp olive oil 
1 yellow onion, chopped
1 red bell pepper, diced
6 cloves garlic, minced
2 Tbsp tomato paste
1 1/2 lbs ground beef
14 oz diced tomatoes 
14 oz pumpkin puree 
1 1/2 cups beef bone broth
2 1/2 tsp oregano 
2 Tbsp chili powder
2 tsp cumin powder
3/4 tsp cinnamon
Salt & pepper, to taste
Baby spinach or kale, to taste
  1. Heat a dutch oven over medium-high heat. Add oil and sauté onions and peppers, until soft for about 7 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute. Add the beef, and break it up with a wooden spoon until meat is cooked through. Season with salt and pepper. 
  2. Add all of the remaining ingredients but the spinach and/or kale. Bring to a boil and then let simmer for 3+ hours. The longer it cooks, the tastier it gets.
  3. Fifteen minutes prior to serving, add your spinach and/or kale. Taste chili and season as needed. Top with lime juice, cilantro, Mexican sour cream and avocado. Enjoy. 
*Inspired by the The Real Dieticians 
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