Pumpkin Chili with Sonoma Brinery Smokey Chipotle Sauerkraut

Recipe courtesy of Theresa Jacobson from her post on Homegrown Glow.

4 tablespoonsAvocado oil
1 mediumRed onion, diced
2 smallSweet red peppers, finely chopped
2 cupsCauliflower, finely chopped
½ teaspoon (or more to taste)Cayenne pepper
2 tablespoons (or more to taste)Chili powder
½ teaspoonThyme
1 teaspoon (or more)Unrefined salt, such as Real Salt or Celtic Sea Salt
1 poundGround beef
1 16-ounce canDiced tomatoes
2 cupsRoasted pumpkin (may use canned)
2 cups (or more for desired consistency)Beef broth
Sonoma Brinery Smokey Chipotle Sauerkraut
Raw gouda, cubed

 

In a soup pot, sauté onion, peppers and cauliflower in avocado oil on medium-low, until cauliflower is soft and onions are translucent.

Add spices and salt. Raise heat slightly.

Add ground beef and cook until browned on outside but still showing some pink inside.

Mix in diced tomatoes and pumpkin.

Lower heat and simmer for about 5 minutes. May need to add water or broth to get desired consistency.

Serve with Sonoma Brinery and cubed raw gouda.


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