Enjoy a comforting fall dish with this AIP dairy-free pumpkin chili recipe. This savory stew combines the rich flavors of seasonal pumpkin with warm spices and hearty vegetables for a satisfying meal. The AIP-friendly ingredients, free of inflammatory dairy and nightshades, make it an ideal choice when following an autoimmune protocol diet. Gather with loved ones and savor the aromas as this chili simmers away. The smooth, velvety texture pairs wonderfully with crunchy toppings. Treat yourself to a bowl of this wholesome chili and take in the cozy joy of autumn.
Ingredients
1 T. coconut oil or lard
1 onion, diced
3 radishes, diced
2 cloves garlic, minced, or 1/4 tsp. garlic powder
2 ribs celery, diced
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. turmeric powder
1/2 c. pumpkin, pureed
2 c. bone broth
1/3 c. coconut milk or other dairy-free milk
1 lb. ground beef or sausage
Cilantro, for garnishing
Instructions
Saute onion, garlic, and radishes in coconut oil or lard.
Add the seasonings and ground meat, crumbling as you add it to the pan, and cook until brown.
Add pureed pumpkin and broth; simmer for about 15 minutes.
Swirl in coconut milk and garnish with cilantro.
Variation: Use mayo instead of coconut milk or other dairy-free milk. Swirl mayo in soup and garnish with avocado.
