This chili is warm, cozy, and fresh. Perfect for early fall when both pumpkin and tomatoes are in season. Some people find fresh tomatoes easier to digest than canned diced tomatoes. Adding the simple step of roasting the tomatoes before combining them with the soup can make this recipe a lower-FODMAP choice. Feel free to experiment with different toppings based on what you have on hand and what you enjoy!
Prep Time
25 minutes
TOTAL Time
45 minutes
Serves
4
Ingredients
- 1 can pumpkin (Libby’s is our favorite)
- 1 can red kidney beans
- 2 cups organic vegetable broth
- 1-2 cups of your favorite tomatoes (tomato on the vine, heirloom, cherry, ombré)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 tablespoon organic chili powder
- 1/2 teaspoon ground tumeric
- 1 pound organic grass-fed ground beef
- 3/4 cup chopped bell pepper
- 1 cup chopped kale
- 1 cup diced sweet potato
- pink salt (or sea salt) and pepper, to taste
- toppings (optional): greek yogurt, avocado, chopped green onion, gluten free pita crackers, toasted pumpkin seeds, sliced radish
Steps
1
Preheat oven to 350. Toss tomatoes with olive oil and garlic powder. Place on a parchment-lined baking sheet and roast until the tomatoes burst.
2
Remove tomatoes from the oven and let cool for 15 or so minutes. Place them in a deep bowl and use an immersion blender to help break down the tomatoes into more of a sauce. You can also skip the blending step and add the roasted tomatoes directly into the chili if you prefer.
3
Brown the ground beef in your soup pot with chili powder and tumeric. Once cooked through, add homemade tomato sauce and remaining ingredients. Bring to a boil.
4
Once boiling, turn down the heat and let simmer for 20 minutes.
5
Serve with your choice of toppings and enjoy!! We like Greek yogurt (for extra protein and flavor), toasted pumpkin seeds (hey, magnesium and crunch!), avocado, gluten free Simple Mills pita crackers, and sliced radish.