I love chili, all different kinds of chili. Green chili is a favorite of mine because it takes me out of the normal realm and allows me the freedom to be creative. My husband, more of a traditionalist, knows when I’m making green chili, he can expect pretty much anything. Before he asks what’s in it, he always tastes it and lets me know he likes it then he asks, “Ok what’s in it”. It was the same this time, first, he tasted the chili and was like ” Oh wow this is really good, so what’s in it?” When I told him pumpkin, he couldn’t believe it. He couldn’t taste it at all nor could he identify the kale, just that there were these little green specs visible. I knew then that it was a hit.
So why add kale and pumpkin to chili. For the nutrient value of course. Pumpkin is incredibly high in nutrients especially fiber and minerals. And of course kale is as well. I chopped the kale into tiny little pieces so it was virtually undetectable even for fussy eaters.
So, let’s get to the recipe.
1 1/2 cups diced onion
4 cloves fresh garlic (peeled and smashed)
1 chili pepper seeded and sliced (optional)
1-2 tsp chili powder
1 tsp ground cumin
2 tsp sea salt
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 cup finely chopped kale (almost minced)
1/2 lb ground beef or turkey
1/2 of a 15oz can of pumpkin puree
1 can pinto beans drained (you can use additional beans or substitute kidney or black beans)
1 16 oz jar of Tomatillo Salsa (you can use jarred tomatillos, but I like the salsa because it adds its own flavor profile to the chili)
2 cups broth (vegetable or chicken)
1/2 cup chopped fresh cilantro
Heat a heavy stock pot over medium heat, add enough avocado oil to cover the bottom of the pot. Add the onion, garlic, peppers and spices allow to cook stirring occasionally until they start to carmalize and become aromatic. Add the chopped kale and stir into the onions and garlic, cook a few more minutes.
Add the ground meat and continue cooking until the meat is cooked. Add the pumpkin, beans, salsa and broth. Stir everything all up and turn down the heat to low. Cover and allow to simmer for 30-minutes to an hour adjusting seasoning after 20 minutes, add the cilantro now.
Serve with avocado, sour cream or yogurt and salsa