Low Carb Pumpkin Chili

Ingredients:
1lb ground beef
1 cup onion, chopped
1 cup green pepper, chopped
1 garlic clove, minced
2 (14.5-ounce) cans diced tomatoes
1 cup pumpkin
1 Tbsp chili powder
1 tsp cumin
1/2 tsp pepper
dash salt
1/2 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)

In a frying pan, saute the ground beef, onion, green pepper and garlic until meet is brown. Pour off grease (then pat down with paper towels to remove excess) and add in tomatoes, pumpkin, chili powder, cumin, pepper and salt. Mix well. Cover and simmer for 20 minutes.

Serve with cheese and sour cream if your daily calories allow.
servings: 4

3 pounds lean roast (I used a sirloin tip roast)
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices (get low-sodium if possible)
3 or 4 dried chipotle chilies (I got these at a mexican grocery store. they may not be in regular grocery stores. If you can’t find them, get chipotles in adobo sauce in a can).
2 bay leaves

Heat a skillet over medium-high heat. Add the oil and heat. Add garlic, onion, chili powder, coriander, and cumin to the skillet and stir until fragrant about one minute. Stir in water and boil. Then pour the mixture over the meat in the crock pot. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves. Cover the cooker, set it on LOW, and cook overnight.

1 inch cinnamon stick
5 dried thai chiles (I like things pretty hot, adjust down if you don’t)
1 tsp. mustard seeds
3 cloves
2 tsp. cumin seeds
1 tbls. coriander seeds/ground coriander
1/4 tsp. black peppercorns

3 tablespoons neutral oil (canola, safflower, whatever)
1 red onion
1 tbls. chopped ginger
1 tbls. chopped garlic
2 pounds chicken meat, cut into chunks
1 14 oz. can coconut milk
Salt to taste (if you do that)

Instructions:

In a dry skillet, toast the spices and chiles until fragrant. Don’t burn them. Allow to cool, then grind to powder, and set aside

Heat the oil in a large, heavy pan. Fry onion in oil until golden brown. Do not blacken the onions. When onions are brown, add the ginger and garlic, fry for 1 minute. Then add the spice mixture, plus salt if used. Fry for 2 more minutes

Then, add the chicken, saute until golden brown. Finally, add the coconut milk, bring to a boil, then reduce heat to a simmer. Allow to simmer until meat is fully cooked and sauce thickens to your liking. About 15 minutes for me.

I served it over grated and sauteed cauliflower with a little curry powder.

Also, if buying and grinding whole spices is too much for you, just use about 1/4 cup of your favorite curry powder. Though I do really recommend whole spices if you have a choice. Good luck!

[I had a bite of this, it was awesome!!! Jaimie, maybe you could bring some to the potluck??? --Steve]