Winter is the perfect time to enjoy a hearty chili. If you happen to have leftover pumpkin puree, this recipe is a great way to keep it from going to waste.

 

We used ground bison to add a savory kick and contrast the sweetness of the pumpkin, however beef, chicken or pork would also be excellent choices if bison is unavailable.

 

This chili is garnished with fresh cilantro and lime juice. Other tasty additions include sour cream, avocado, and shredded cheese.

 

You will need the following ingredients:

 

1 small onion (diced)

1 carrot (diced)

1 stick of celery (diced)

1 tsp ghee

12 oz fire roasted canned tomatoes

2/3 cup pumpkin puree

1 cup cooked black beans

2 cups soup stock

1 tbsp chaga mushroom powder

½ tsp chipotle powder

1/3 tsp cayenne powder

1 tsp garlic powder

¾ tsp cumin seed powder

½ tsp coriander seed powder

1 tsp smoked paprika

1 pound ground bison meat

Salt and pepper to taste

Cilantro for serving (optional)

Lime juice for serving (optional)

 

In a soup pot, over medium heat, sauté onion, carrot, celery, and ghee until onions are lightly browned. Add all remaining ingredients except the cilantro and lime juice.

 

Simmer over medium heat until bison is fully cooked. Stir frequently to prevent the ground bison from forming large chunks, ensure that it is evenly distributed in the chili.

 

Portion into bowls and garnish with cilantro and a small splash of lime juice prior to serving.

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