This pumpkin chili recipe is perfect for a chilly Fall evening.
The importance of grass fed beef
Grass fed beef has countless benefits over standard grain fed beef. First and foremost, it is healthier for the cattle. Cows bodies do not properly digest corn and other grain, and they are typically given antibiotics and other pharmaceuticals to combat any diseases caused from the stress of trying to digest grain.
Additionally, grass fed cows are not forced to live on factory feed lots, which are unsanitary and inhumane. Grass fed beef is naturally high in Omega-3 fatty acids, and low in Omega-6 fatty acids which may contribute to heart disease. Grazing also benefits the soil by putting carbon into the ground. Healthier soil means healthier food. And, lastly, it tastes better! Give it a try and I bet you will love it.
Yield 10 servings
1 pound grass fed ground beef (optional)
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 medium carrots, chopped
3 garlic cloves, minced
2 cups chicken or vegetable broth
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14.5 ounces each) diced tomatoes, undrained
1 can (15 ounces) pumpkin
2 chipotle peppers, in adobo sauce
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon salt
In a large skillet, brown the ground beef until no longer pink. Add onion, yellow pepper and carrot and saute until tender. Add garlic; cook 1 minute longer. Transfer mix to a 5 quart slow cooker; stir in remaining ingredients. Cover and cook on low for 5-6 hours or until heated through. Enjoy!
Photo Sean Greenspan