Low Iodine Paleo Pumpkin Chili

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

4 servings

2 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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1 medium yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1.5 lb ground beef (85% lean)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
1 can (15 oz) pumpkin purée
1 can (14.5 oz) fire-roasted diced tomatoes
1 cup chicken broth
1 tbsp lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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