Serve this nutrient-dense paleo pumpkin chili with sliced avocados, extra cilantro, lime, and chili peppers for an easy weeknight meal! Double the recipe and freeze portions so you can have a ready-made meal on nights when you are too busy to cook. I always use organic, pasture-raised beef in my recipes. This type of beef has a fat profile that is more anti-inflammatory compared to conventionally-raised beef.
Ingredients
1 tablespoons
extra virgin olive oil
1 large
onions
diced
2 pounds
ground beef
1 tablespoons
smoked paprika
2 teaspoons
ground cumin
1 teaspoons
chili powder
½ teaspoons
chipotle chili powder
1½ teaspoons
sea salt
1 large
yellow bell peppers
chopped
2
jalapeño peppers
sliced
3 cups
water
1½ cups
pumpkin purée
15 ounces
fire-roasted crushed tomatoes
4 cups
chopped
kale
1 cups
chopped
cilantro
