I just love soups this time of year, especially Chili! There is just something about Chili that puts a smile on your face, well at least for me anyway.
I have tested out many chili recipes throughout the years, but this particular chili recipe is my most favorite because it actually tastes like regular chili.
So that begs the question, what makes my chili so special? If you have problems with nightshades like I do, then this soup is perfect for you. The cool thing is the beets in this chili kind of make the soup like it has tomatoes in it. Best of all this recipe includes my recipe for Homemade Bone Broth
Pumpkin Black Bean Chili (GF, DF, Paleo, Nightshade Free)
If you have a problem with nightshades, then this Pumpkin Black Bean Chili is perfect for you. This recipe can be made either in a slow cooker or on the stove.
1 tsp. EVOO
1 Medium Onion, chopped
4 Garlic Cloves
2 lbs. Ground Turkey or Beef
1-2 Cans Black Beans, drained
2 1/2 Cups Homemade Chicken Broth
1/2 Can Pumpkin Puree
1 Can Beets, processed until chunky
1/2 tsp. Sea Salt & Black Pepper
2 tbsp. ACV
1 Bay Leaf
2 tsp. Oregano
1 tsp. Cinnamon
1 tsp Cumin
Heat the EVOO in a large pot over medium-high heat. When the pot is hot, add in the garlic and onions and sauté until they just start to brown.
Turn the heat to medium and add in the ground turkey and cook until no longer pink.
Transfer this mixture to the crockpot, then add in the black beans, chicken broth, pumpkin puree, beet chunks, salt, pepper, ACV, bay leaf, oregano, cinnamon, and cumin. Cook on low for 6-7 hours.
To make this recipe on the stove, follow the first two steps and then turn the heat to low and add in the black beans, chicken broth, pumpkin puree, beet chunks, sea salt, pepper, ACV, bay leaf, oregano, cinnamon, and cumin. Stir to combine.