Pumpkin Chili

Rosay Rating: Best

INGREDIENTS serves 4

• 1 pound 100% grass fed ground beef

• 1 TBSP coconut or avocado oil (Optional)

• 1-2 cup mushrooms diced

• 1 cup pumpkin purée

• 4 large tomatoes cut into chunks

• 1 cup chopped Dino kale

• 3 TBSP chili powder

• 1 TBSP ground cinnamon

• 2 tsp ground cumin

• 2-3 cups pasture raised bone broth

• Himalayan and pepper to taste

INSTRUCTIONS

Prep Time 5 min Cook Time 4 hours

1. Cut up veggies and toss into a crockpot with bone broth, spices and oil (I add oil for the fat and health benefits, this is not a necessary step).

2. Allow contents to simmer on high for 4 hours, occasionally stir to break up tomatoes & combine contents.

3. I added the beef 1 hour before, however you can lightly brown the meat & toss in. I don’t like my meat to be over cooked for the full nutritional benefits.

4. Enjoy! Top with your favorite chili toppings, I like avocado and cilantro.

Topping: sliced jalapeño, avocado, chopped cilantro, nondairy plain yogurt, non-dairy cheese or cashew sour cream.

Note from the Chef: I cook intuitively and can never recreate the same dish twice, as there is no real recipe to follow. I listen to my body and create meals based on my cravings and how I want to feel. Incorporating ingredients I mentally enjoy and physically enjoy. When I get in the kitchen I’m in the zone, adding a little bit of this, a little bit of that. My recipes are always based on my taste buds and my health goals. I encourage you to do the same and make it your own! Toss in your favorite veggies, spices and meat. Always go with your gut (pun intended) and use ingredients you love, that love you back. Recipes are just that, a recipe, be your own creator, be a chef for you and your bioindivideal health! BE MORE- do less.