I haven’t done a pumpkin recipe in a hot moment. Okay it’s been a week, but this one is fun and one I’d be more likely tempted to eat than the sweet treats.
This colder Midwest weather has me craving soup. I have been talking for over a month how I’m going to transfer this Peanut Butter Chili Recipe to one with almond butter (and I fully intend on it, which you will hopefully be reaping the benefits of soon).
Anyways, this shall be my first soup recipe of the season, and I have to go with a classic: chili. However, I like the addition of the Fall pumpkin into the mix. Little bits of pumpkin scooped into each bite. TASTY! Who needs bread bowls, when you have natural food bowls.
Pumpkin Bowl Chili
- 1/2 lb. ground beef
- 1 diced onion
- 1 diced green pepper
- 1 cup diced tomatoes
- 2 tbsp chili powder
- 2 small baking pumpkin
How to make it:
Cut the tops off of the pumpkins and scoop out the seed.
Pre-heat oven to 350. Oil the inside and the edges of the pumpkins with ghee, sprinkle with sea salt. Place in a glass pan and pour 3 cups of water around the bottom of the pumpkins. Bake for 45-60 minutes or until soft.
Meanwhile, prepare chili. Cook onions and peppers over medium heat until soft. Next add the meat; once it’s cooked add the tomatoes. Lower the heat and simmer on low, add spices to taste.
Let the pumpkins cool enough to handle. Fill the bowls with chili. When eating scrape the side and bottoms to get bits of pumpkin with each spoonful!