Pumpkin Molasses Chili

It is chili season around here! With the abundance of farm fresh veggies peaking, along with the 1/2 of a cow that is now storing in our chest freezer, we are equipped to make this chili all winter long!

My kids LOVE this chili. Not only is it toddler friendly in the spice department, but it’s extra fun to add toppings to each individual bowl. One of my toddles digs cilantro, the other has a strong dislike to it. Another one loves yogurt while the other prefers her chili topped with cheese. And both of my girls absolutely love dipping Masa Tortilla Chips into their chili.

This chili has a lovely combination of sweet, spicy, hearty goodness. The addition of freshly roasted pumpkin along with sweet molasses really compliments the chili spices. This is one for the books folks and I hope you and your family love this recipe as much as we do!

Pumpkin Molasses Chili

PREP TIME: 20 minutes    COOK TIME: 1 hour    SERVES: 6

• 1 (2 pound) sugar pumpkin or any winter squash, sliced in half, then into fourths

• 2 Tablespoons duck fat or ghee, divided

• 1 pound ground beef

• 1 large yellow onion, finely chopped

• 1 large bell pepper, seeded and roughly chopped

• 3 garlic cloves, finely chopped

• 1 Tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• 2 teaspoons cocoa powder (this makes it rich and oh so delicious!)

• hefty pinch of unrefined salt and black pepper

• 2 Tablespoons tomato paste

• 1 (28-ounce) jar crushed tomatoes, with their juices

• 1 1/2 cups beef bone broth or stock

• 1 1/2 cups cooked kidney beans

• 1 Tablespoon molasses

Preparation

1. Preheat the oven to 425F and set a baking sheet to the side.

2. Lightly grease the pumpkin pieces with duck fat or ghee and roast in the oven until cooked through. About 30-40 minutes. Remove from the oven and when cool enough to handle, scoop out the flesh and mash or process the pumpkin into a smooth puree. Measure out 1 1/2 cups of the puree to add to the chili (reserving the rest for another use).

3. While the pumpkin cooks, start the chili. Heat a large Dutch oven over medium-high heat. Add the ground beef and use a wooden spoon to break up the meat a bit. Cook until the meat is no longer pink and cooked through, about 8 minutes. With a slotted spoon remove the meat to a plate or bowl.

4. Add a touch more duck fat or ghee to the pan and add the onion, bell pepper and garlic. Stir in the spices and cocoa. Cook for about 5 minutes. Add the tomato paste and stir well. Pour in the jar of tomatoes, broth, kidney beans and 1 1/2 cups pumpkin puree and molasses. Bring the mixture to a boil. Reduce the heat to medium-low and and simmer for 30 minutes.

5. Serve with your favorite toppings and enjoy!