RECIPE OF THE MONTH

YEAST-FREE PUMPKIN CHILI

 

Ingredients:

2 tsp. virgin coconut oil

1 1/2 cups red and green bell peppers, chopped

1 cup onion, chopped

1 1/2 lbs. lean ground beef (95/5)

1 - 15 oz. can Libby's Pumplin Puree

1 -15 oz can Black beans

2 cups tomato sauce

4 tbsp. chili powder

1 clove garlic, minced

1 tsp. Cayenne pepper

 

Directions:

Heat coconut oil in a large saucepan over medium heat.  Saute onions and bell peppers until tender.  Stir in ground beef and cook until evenly browned.  Drain, then mix in pumpkin, beans, tomato sauce, chili seasoning, cayenne, and salt.  Reduce heat to low and simmer for 20 minutes.