As I sit here trying to warm up after being outside in the Iowa tundra (there’s currently a -30 degree windchill), there is nothing that sounds better to me than a warm and hearty bowl of chili. While everyone has their special complicated chili recipes that they are so proud of, we love to make a simple chili with wholesome and hearty ingredients. This recipe isn’t complicated and doesn’t require hours of simmer (although you can if you like) but it will fill you up and warm you up from the inside out.
This chili is flavorful and filling without so many complicated ingredients. I don’t know about you, but my favorite recipes are the ones that you always have the ingredients on hand for. When it is cold, or snowy, or I just don’t want to make a trip to the store, it is nice to have all you need in the comfort of your home. So many chili recipes boast their “secret ingredients” which can definitely make a great bowl of chili. However, I am not about fussing over specialty ingredients and instead love to make a simple dish with high quality ingredients.
Simple Chili That Is Good For Your Gut
Chili was a food that we did not have in our home for a couple of years since traditional recipes contain so many irritants to a diseased gut. Nightshades like tomatoes and peppers, onions, spicy seasonings, and beans can all be foods that are difficult for someone with Crohn’s to digest. As my husband’s Crohn’s symptoms have continued to improve, we have added some of these ingredients back in. However, if you find certain items difficult to digest, simply omit them. You will still have a hearty and tasty chili that will warm you from the inside out.
What You Need to Make Simple Beanless Pumpkin Chili
2lb Ground Beef (ground pork, venison, lamb or bison)
2-4 Strips of Bacon (cut into small chunks)
1 cup Beef Bone Broth
1/2 Green Pepper, diced (optional)
1/2 Medium Onion, diced (optional)
2 cups Oven Roasted Pumkin (or squash)
1 Small Zucchini or Cucumber
1 cup Tomato Sauce (optional: substitute 1 cup bone broth if omitting)
1 Tbsp Apple Cider Vinegar
1.5 Tbsp Dried Oregano
1.5 Tbsp Cumin
1/2 Tbsp Salt
1/2 Tbsp Coriander
1/2 tsp Cinnamon
1 tsp Granulated Garlic (or 1-2 cloves minced)
To Garnish (optional):
Raw cheese
Sour cream
Avocado
Lime
Egg
How to Make Simple Beanless Pumpkin Chili Recipe
Roast the Pumpkin:
Cut the pumpkin in half, scoop out the seeds, and place in the oven at 375 degrees. Cook for 30-45 minutes or until the meat of the pumpkin is soft when poked with a fork.
Scoop the meat of the squash out with a spoon and set aside to be added later.
I often do this step ahead of time and store it in the fridge. We eat a lot of squash in the fall and winter, so there is usually one cooked on hand.
Cook the bacon, vegetables, and ground beef.
Start by slicing the bacon into small 1/4 inch chunks. Fry it on medium-high heat until crispy. Remove the bacon and set it aside to be added back later.
While the bacon is frying dice the onion, peppers, and zucchini or cucumber. Once the bacon is cooked, add the veggies and saute until fragrant (about 2-3min).
Add the ground beef or your choice of meat. I like to use 1 lb of ground beef with 1 lb of ground venison or pork. You can use whatever combination you like. Cook over medium-high heat until browned and cooked through.
Add the seasonings:
As the beef is cooking, add oregano, cumin, coriander, salt, cinnamon, and garlic.
Add the remaining ingredients and simmer:
Stir in the squash, tomato sauce, bone broth, and apple cider vinegar. Bring mixture to a boil and then turn it down to a simmer for 5-10 minutes to bring all the flavors together.
Finally add in the bacon that you set aside.
Top with egg, sour cream, avocado, raw cheese or a lime and enjoy!
Simple Beanless Pumpkin Chili Recipe
Equipment
- 1 Large Pot or Dutch Oven
Ingredients
- 2 lb Ground Beef or mixture of ground pork, venison, lamb, or bison
- 2-4 Slices Bacon cut into 1/4 in pieces
- 1 cup Beef Bone Broth
- 1.5 cups Oven Roasted Squash
- 1 cup Tomato Sauce (optional)
- 1/2 Medium Sized Onion (optional) diced
- 1/2 Green Pepper (optional) diced
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Dried Oregano
- 1.5 Tbsp Cumin
- 1/2 Tbsp Coriander
- 1/2 tbsp Sea Salt
- 1 tsp Cinnamon
- 1 tsp Granulated Garlic or Garlic Powder (optional)
To Garnish (optional)
- Raw Cheese
- Sour Cream
- Avocado
- Lime
- Eggs
Instructions
Roast the Pumpkin:Cut the pumpkin in half, scoop out the seeds, and place in the oven at 375 degrees.
- Cut the pumpkin in half, scoop out the seeds, and place in the oven at 375 degrees. Cook for 30-45 minutes or until the meat of the pumpkin is soft when poked with a fork.
- Scoop the meat of the squash out with a spoon and set aside to be added later. I often do this step ahead of time and store it in the fridge. We eat a lot of squash in the fall and winter, so there is usually one cooked on hand.
Cook the bacon, vegetables, and ground beef:
- Start by slicing the bacon into small 1/4 inch chunks. Fry it on medium-high heat until crispy. Remove the bacon and set it aside to be added back later.
- While the bacon is frying dice the onion, peppers, and zucchini or cucumber. Once the bacon is cooked, add the veggies and saute until fragrant (about 2-3min).
- Add the ground beef or your choice of meat. I like to use 1 lb of ground beef with 1 lb of ground venison or pork. You can use whatever combination you like. Cook over medium-high heat until browned and cooked through.
Add the seasonings:
- As the beef is cooking, add oregano, cumin, coriander, salt, cinnamon, and garlic.
Add the remaining ingredients and simmer:
- Stir in the squash, tomato sauce, bone broth, and apple cider vinegar. Bring mixture to a boil and then turn it down to a simmer for 5-10 minutes to bring all the flavors together.
- Finally add in the bacon that you set aside.
- Top with egg, sour cream, avocado, raw cheese or a lime and enjoy!
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