|2 Tbspcoconut oil|
|1 regularbell pepper; small dice|
|1 smallwhite onion; small dice|
|1 clovegarlic; mince|
|1 smalljalapeno peppers; mince|
|1 lb.ground beef|
|2 cupspumpkin puree|
|14 oz.diced canned tomatoes|
|3 oz.tomato paste|
|1 tsp.chili powder|
|1/2 tsp.sea scallops salt|
|2 Tbsp.dehydrated tomato powder; (if available)|
|TTgreen salsa; (if available)|
Pumpkin Chili Preparation
Directions: In large skillet, melt coconut oil. Add bell pepper, and onion, and saute for about 5 minutes until veggies are softened then add garlic and jalapeno during the last couple minutes of cook time. Add all sauteed vegetables to the crock pot. Into the same skillet (no need to clean it), add beef and brown, and then add beef to crock pot as well. Add the rest of the ingredients to the crock pot, mix well, put the lid on, and cook on high for 2-3 hours. Serve, and top with cold avocado, and cheese if desired (a swirl of coconut milk or a dollop of sour cream would be great too!).
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