| 19 | 50 | 338 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 4 |
| 1 tbsp | Extra virgin olive oil |
| 1/2 medium | Yellow onion |
| 2 clove(s) | Garlic (minced) |
| 454 gm | Beef, ground, extra lean (or turkey, preferably grass-fed) |
| 1/4 cup | Pumpkin purée, canned |
| 1 can(14oz) | Crushed tomatoes canned |
| 227 gm | Tomato sauce, canned |
| 227 gm | Green chili peppers, canned |
| 1/2 cup | Beef broth (stock) |
| 1 tbsp | Chili powder |
| 1/2 tbsp | Cumin |
| 1/2 tbsp | Paprika |
| 1 tsp | Cilantro (coriander) |
| 1 tsp | Cacao powder, raw |
| 1/2 tsp | Granulated garlic |
| 1/4 tsp | Cayenne pepper |
| 1 tsp | Himalayan sea salt |
| 1/2 medium pepper(s) | Jalapeno pepper (seeded and finely diced (optional)) |
| 1 avocado(s) | Avocado (sliced) |
1. In a large soup pot over medium heat, sauté the onion and garlic until onions begin to soften. Then, add the ground meat, and stir occasionally until browned.
2. Add the rest of the chili ingredients (except the avocado).
3. Let simmer, stirring every so often for 15 minutes. Garnish with sliced avocado. Serve and enjoy!
For a vegetarian option, substitute ground meat for 1 can of lentils and 1 can of kidney beans, rinsed and drained
| Meat | 1.3 |
| Vegetables | 2.2 |
