Pumpkin Lamb Chili
I love fall for many reasons but the biggest is probably because of the abundance of pumpkin. Now I’m sure you’ll agree pumpkin is great in sweet dishes but I also enjoy it in savoury dishes. As soon as the weather turned cooler I started craving chili, so came up with this fall themed chili using pumpkin we picked up from the farmers market. As usual the flavours only get better the next day once it’s had time to sit and meld together. It’s a bit spicy with a hint of cinnamon and a rich tomato flavour from the roasted tomatoes. I like the different texture the big chunks of pumpkin bring to the bowl as well.
I find chili to be a comfort food for me but so many recipes use the canned baked beans, which are full of sugar and/or high fructose corn syrup, sodium, colouring, preservatives and even gluten. I prepare my own dried beans when I have time and think to plan ahead, but otherwise canned beans can be a time saver.
I like Eden Organic’s because their cans have a BPA free lining. The other great thing about them is they are soaked overnight before being cooked and then cooked with some kombu sea vegetable. When beans are properly prepared they don’t cause their notorious gas inducing affects and this also makes the nutrients more bioavailable, which are both good things! Adding sea vegetables to the cooking beans also helps degas them further and adds some extra minerals.
When I make chill, I make a big batch so it feeds us for a few days and then I can also freeze extra. Chili freezes really well and having some in the freezer is great for those nights when you’re in a pinch. It also works great for lunches and you can portion in out into separate glass containers to freeze. Then all you need to do is place it in the fridge the night before and take it to work in the morning for a quick lunch.
Mmm, just looking at all the colours in this rich, delicious chili has me craving another bowl. There’s just something so comforting about a hot bowl of chili.
So what can you do with the remaining half of the roasted pumpkin? Stay tuned for more pumpkin recipes on the sweet side of things!
- 1-1.5 lbs ground Lamb or Bison
- 1/2 small pumpkin, roasted (about 4 cups cubed)
- 6 medium tomatoes
- 1 medium onion
- 6 garlic cloves, minced
- 5 stalks of celery with leaves
- 1 28oz can crushed tomatoes
- 1 28oz can pinto beans
- 1 14oz can black bean
- 1.5 c [url href=”https://www.richelleludwig.com/slow-cooker/bonebroth-chickenfeet/” target=”_blank”]bone broth[/url]
- 1 tbsp chipotle chilli powder
- 1.5 tsp cumin
- 1/2 tsp cayenne powder
- 1 tbsp cinnamon
- 2-3 tsp salt
- Pepper to taste
- Preheat oven to 350 degrees Fahrenheit. Cut pumpkin in half and scoop out seeds to roast for later. Cut pumpkin into eights and place on a baking sheet in the oven. Pour water onto the baking sheet so the pumpkin doesn’t dry out and roast until tender. This will take about 45 minutes to an hour.
- In another pan or baking sheet spread out the sliced tomatoes, diced onion and garlic in some red palm oil. Sprinkle with salt and roast until tender.
- Cook the ground lamb or bison in a pan until cooked through. Add celery and cook until tender.
- Once the pumpkin is cooked, remove the peel and cut into cubes. Add to the crockpot.
- Drain and rinse the beans and add them to the crockpot with the rest of the ingredients. Stir to combine and set on low for 6-8 hours or high for 4-5 hours.