New Year’s Chili

"For us, the new year usually brings cold weather, so a bowl of chili sounds great. Also when the new year begins, we want to always start off eating healthier foods. I have Celiac Disease, so all my cooking is gluten free. I combined the ingredients in this chili with a lot of flavor and a vitamin boost from the pumpkin puree. It make the chili extra rich and satisfying."

Prep Time

15 minutes

Cook Time

1.30 hours

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
chopped onion 1/2 cup, 3 cloves, 1 stalk, 1, 1/2 cup, 1, 3 Tbsp, 4, 1 lb, 1 cup, 1 Tbsp, 1/4 tsp, 1 tsp, 1 tsp, 3/4 tsp, 15 oz, 15 oz, 1 cup, 4 stems
chopped garlic
chopped celery
chopped carrot
chopped sweet red pepper
chopped jalapeno
olive
chopped chipotle peppers in adobo sauce
ground beef
water
paprika
turmeric
coriander
cumin
salt
can crushed tomatoes
can pinto beans
pumpkin puree
chopped fresh cilantro

Directions

Saute onion, garlic, celery, carrot, sweet red pepper and jalapeño in olive oil. When vegetables are tender, add the chipotle peppers. 
Add the ground beef, paprika, turmeric, coriander, cumin and salt. Stir well. Add the water.
Cook till meat is done. Then add the tomatoes, pinto beans and pumpkin puree. Cook on low for another 15 minutes. Turn off the heat and add the cilantro.
Enjoy.