Recipes posted a year ago:
I am pretty proud of myself with this recipe. I basically took some fall fruit and veggies from our CSA and threw in some elk meat, the tomatoes I canned, and anything else that sounded good, to make this yummilicious chili. Local, organic, seasonal produce is so extraordinarily wonderful! I highly recommend signing up for a CSA near you. You will not regret it one bit!! This is a quick and easy recipe to throw into the Crockpot.
Gather Up:
- 2 pounds of ground elk meat or beef
- 1 tablespoon of coconut oil (not shown)
- 1 1/2 cups of pumpkin (you can use regular canned pumpkin if you don’t have a pie pumpkin to cook – Note: Make sure you are cooking a pie pumpkin as using a carving pumpkin is not the same)
- Tomatoes. I had a couple of canned ones here, but you could chop up about 2 large or 3 small ones.
- 3 apples, peeled and cubed
- 1 pepper, chopped
- 1 onion, chopped
- 1/2 of a leek, chopped
- 3 cloves of garlic, chopped
- 1/2 can coconut milk (full-fat please, no lite stuff!)
- 1 1/2 tablespoons of chili powder
- 1/2 tsp cumin (not shown)
- 1 1/2 tsp of allspice
- 1/2 tsp sea salt (not shown)
If you are using a regular pie pumpkin, cut the top of the pumpkin as if you were getting ready to make a jack-o-lantern, then clean out the seeds, etc. Cut the pumpkin into quarters and place upside down on a pan (bake the “lid” too!. Bake for 20 minutes at 400 degrees. For this recipe you only need to use one-quarter of the pumpkin. Scrape the inside into a food processor. You can scrape the rest and freeze it for use in another recipe.
While the pumpkin is roasting, start with the veggies by melting coconut oil on low-med heat in a pan and throw in the apples, pepper, onion, leek, garlic. Cook until soft. Pour into the Crockpot. Add the tomatoes to the Crockpot.
Next, use the same pan to cook up the meat.
While the meat is cooking, put the pumpkin into a food processor along with the coconut milk and remaining spices. Process until smooth. Add to the Crockpot along with the meat when it is done. Stir everything together. Cook on low for a couple of hours to let all the spices and flavors incorporate. Enjoy the flavors of fall!
- 2 pounds of ground elk meat or beef
- 1 tablespoon of coconut oil
- 1 1/2 cups of pumpkin (you can use regular canned pumpkin if you don’t have a pie pumpkin to cook – Note: Make sure you are cooking a pie pumpkin as using a carving pumpkin is not the same)
- Tomatoes. I had a couple of canned ones here, but you could chop up about 2 large or 3 small ones.
- 3 apples, peeled and cubed
- 1 pepper, chopped
- 1 onion, chopped
- 1/2 of a leek, chopped
- 3 cloves of garlic, chopped
- 1/2 can coconut milk (full-fat please, no lite stuff!)
- 1 1/2 tablespoons of chili powder
- 1/2 tsp cumin
- 1 1/2 tsp of allspice
- 1/2 tsp sea salt
- If you are using a regular pie pumpkin, cut the top of the pumpkin as if you were getting ready to make a jack-o-lantern, then clean out the seeds, etc. Cut the pumpkin into quarters and place upside down on a pan (bake the “lid” too! Bake for 20 minutes at 400 degrees.
- For this recipe you only need to use one-quarter of the pumpkin. Scrape the inside into a food processor. You can scrape the rest and freeze it for use in another recipe.
- While the pumpkin is roasting, start with the veggies by melting coconut oil on low-med heat in a pan and throw in the apples, pepper, onion, leek, garlic. Cook until soft. Pour into the Crockpot.
- Add the tomatoes to the Crockpot.
- Next, use the same pan to cook up the meat.
- While the meat is cooking, put the pumpkin into a food processor along with the coconut milk and remaining spices. Process until smooth. Add to the Crockpot along with the meat when it is done.
- Stir everything together.
- Cook on low for a couple of hours to let all the spices and flavors incorporate. Enjoy the flavors of fall!
Purely Primal 