Thursday, November 30, 2023

gluten-free and dairy-free kabocha pumpkin and veggie chili (no beans)


I've made this for years, and originally borrowed it from Practical Paleo, where I think it was called Butternut Squash Chili or something similar. Here's my take with ingredients I can procure here in Japan. 

You'll need:
  • about 1 kg of ground meat (in Japan they have a mix of beef and pork)
  • 2 cans of chopped tomatoes (about 450 g each)
  • 2 carrots, peeled and chopped
  • 3 Japanese sweet potatoes, peeled and chopped
  • a bunch of garlic, crushed
  • 1/2 of a kabocha pumpkin, chopped small
  • 1 onion, diced
  • 1 red or yellow pepper, chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons chili powder
  • 1 tablespoon cinnamon
  • 1.5 tablespoons sea salt
  • 1 teaspoon black pepper
Do this:

Cook your ground meat in a pan on the stove, then bung that with the rest of the ingredients in a slow cooker and whack it on high heat for the day. Enjoy with cornbread and salad and friends. Just don't eat the friends. 

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