The Best Paleo Chili Ever!
Written by Courtney Johnson

One of my favorite ‘new mom’ sayings is that the laundry and dishes are never done; they’re always “in progress.” This is so true! Being a full-time mom means all of your time is devoted to this new little person. This means there is very little time to do anything else, especially if you have a spirited baby like mine, who goes on sleep strikes both day and night.

A simple task like cooking dinner has become a massive undertaking. Because of this, I’m always on the lookout for delicious but easy recipes. With the weather getting colder (65 can be quite brisk for us in San Diego), I searched my many Paleo cookbooks for a delicious soup. I hit the jackpot when I found “Pumpkin Chili” in the Primal Cravings Cookbook by Megan and Brandon Keatley. (This is a fantastic recipe book that I highly recommend purchasing – tons of great options.)

The recipe can look daunting at first, with the sheer number of ingredients, but it is surprisingly simple! The best thing for me was that it only required me to chop one thing; the rest was a combination of spices, ground beef, and other ingredients. My inner foodie loved the depth of flavors in this recipe – flavors such as cocoa powder and pumpkin, which I never before would have thought to add to chili. In one day this recipe became a huge favorite in my household and others, and in only the couple weeks since I first made it, it has been repeated several times. I’m now eager to see what other great recipes this book has to offer!!

Pumpkin Chili from Primal Cravings
By Megan McCullough Keatley and Brandon Keatley

2 pounds ground beef
1 yellow onion, diced
3 garlic cloves, minced
½ cup pumpkin puree
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1 4-ounce can diced green chilis
1 cup beef stock
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon Paprika
2 teaspoons ground coriander
2 teaspoons cocoa powder
1 teaspoon granulated garlic
¼ teaspoon cayenne pepper
Salt to taste
1. In a large soup pot, place bee, onion, and garlic over medium heat, stirring occasionally until the beef is browned.
2. Add the rest of the chili ingredients. Let simmer, stirring every so often for 15 minutes.

This recipe calls for it to be topped with a Zesty Guacamole. I didn’t make the guacamole but just topped it with sliced avocado instead. I’m sure it’s delicious both ways!