Slightly modified from Cristina Curp’s Pumpkin Chili recipe, this dish is packed with complimentary flavors while clinging to it’s healthy roots. We modified and added to the traditional seasonings. We also changed up the preparation of the original dish to step up the flavor and create a new twist to this wonderful chili. Pair it with your favorite cornbread recipe and you will have a new fall favorite!
- 1 tbsp of butter (we use Kerrygold)
- 1 medium onion, diced (we use a Walla Walla Sweet)
- 3 radishes, diced
- 2 cloves of fresh garlic, minced
- 4 ribs of celery, diced
- 1 tbsp of The Everything Seasoning, separated
- 1 tsp of dry ground mustard
- 2 tsp of salt
- 1 tsp of garam masala
- 1 tsp of pepper
- 1 lb of ground beef
- ½ cup of unsweetened pumpkin puree
- 2 cups of broth (chicken or bone broth)
- ¼ cup of mayo (we use an avocado oil mayo)
- 2 tbsp of coconut cream
- ¼ cup of cilantro, minced
- Stock Pot
- Wooden Spoon
- Cutting Board
- Chef’s Knife
- Heat your stock pot with medium to high heat and melt the butter.
- Once the butter is melted add the diced onions, radishes, and minced garlic to the stock pot. Saute the vegetables until the onions are translucent.
- Add ½ tbsp of The Everything Seasoning, the dried mustard, salt, garam masala, and pepper to the vegetables and mix well.
- While the vegetables are sautéing, mix ½ tbsp of The Everything Seasoning in with the ground beef. Knead the beef until The Everything Seasoning is evenly distributed.
- Add the ground beef to the stock pot and mix with the vegetables. Be sure to break up the ground beef thoroughly (aim for bite size pieces or smaller.
- Cook the ground beef until browned.
- Add the pumpkin puree as well as the broth to the stock pot and mix well.
- Bring to a boil and then reduce to a simmer. Simmer for 15 minutes.
- Stir in the mayo and mix well.
- Remove from heat.
- Ladle desired amount into bowls.
- Top each serving with ½ tbsp of coconut cream and garnish with cilantro.