Today is the first day of fall. With the weather actually cooling down, I feel like I can use my oven and start making soups again! Chili has long been a family favorite, and one more dish I thought was gone forever once I found I couldn’t eat nightshades. For what is chili without tomatoes and peppers? Well, it’s pretty good, actually. Much to the surprise of my tasters (including me), this chili looks and tastes like, well, chili.
1 lbs ground beef (450 g)
1 large onion, diced (140 g)
6 cloves garlic, minced (18 g)
2 T dried oregano leaves
1 T cumin
2 t ground coriander
2 t dried thyme leaves
1 t salt
½ t ground black pepper
pinch of ground cloves
1¾ c pureed pumpkin (425 g)
4 c Tomato-Free Tomato Sauce (click here for recipe)
2 c water
- Brown ground beef with onion and garlic
- Add spices and cook until onion is soft and translucent
- Stir in pumpkin, tomato-free sauce, and water
- Bring to a boil, then reduce heat and simmer until thickened
Yield 2 qts chili
- This is a rather mild chili recipe. For a hotter blend, try adding small amounts of one or more other spicy ingredients (such as wasabi, horseradish, or ground mustard) to taste.
- Several people have asked what looks like tomatoes in the bowl–it’s onions, colored red by the beets and cranberries in the tomato-free sauce!
What do you like to start cooking up in fall?