StoryI'd seen chocolate chili and pumpkin chili, but I'd never seen them together. But why not? The chunks of pumpkin make a great replacement for beans, to keep the dish low in carbs. This chili is rich, smoky and flavourful.
Ingredients1 small pie pumpkin
3 tablespoons olive oil divided use
salt and pepper to taste
1/2 medium onion, chopped
1 jalapeno, seeded and chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon chipotle powder
1 pound lean ground beef
1 28-ounce can diced tomatoes
1 cup water
1 tablespoon GF cocoa powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces GF unsweetened chocolate, chopped fine
Preheat oven to 400F and brush a baking sheet or ceramic baking dish with oil.
Cut pumpkin into 8 wedges and scrape out pulp and seeds. Brush wedges with 2 tablespoons olive oil and season with salt and pepper. Bake until soft, about 45 minutes, then remove the skin and cut into 1/2 inch cubes. Set aside.
In a large pot over medium heat, heat remaining oil until shimmering. Add onion and cook until translucent, about 5 minutes. Add jalapeno, garlic, chili powder, cumin, oregano, cinnamon and chipotle powder and cook until fragrant, about 1 minute.
Add ground beef and cook until no longer pink, 7 to 9 minutes, breaking up clumps with the back of a wooden spoon.
Stir in the pumpkin, canned tomatoes, water, cocoa powder, salt and pepper, and bring to a boil. Reduce heat and simmer for 45 to 60 minutes, until slightly thickened.
Add chopped chocolate and stir until melted. Serve immediately.
Serves 6. Each serving has a total of 15.6 g of carbs and 5.6 g of fiber. Total NET CARBS = 10 g.