Fabulous recipe and can't wait to try it! Thanks for posting this and helping me come up with new and tasty GF recipes...Always fun to get inspired again and again! Pam M
Chocolate Pumpkin Chili
1 small pie pumpkin3 tablespoons olive oil divided usesalt and pepper to taste1/2 medium onion, chopped1 jalapeno, seeded and chopped2 tablespoons chili powder1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon ground cinnamon1/4 teaspoon chipotle powder1 pound lean ground beef1 28-ounce can diced tomatoes1 cup water1 tablespoon GF cocoa powder1/2 teaspoon salt1/4 teaspoon pepper2 ounces GF unsweetened chocolate, chopped fineI'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.
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.