Fiery Sweet Dumpling Chili
- Yield: 3-4 servings
- 2 sweet dumpling squash
- 1tablespoon coconut oil
- 2teaspoons cumin
- 1teaspoon dried thyme
- 1 onion, diced
- 4cloves garlic, minced
- 1/4teaspoon chili powder
- 1/4teaspoon cinnamon
- 1/4teaspoon ground cloves
- 1 red pepper, diced
- 1tablespoon chipotle chili in adobo sauce, minced
- 1quart leftover diced beef and/or pork
- 1 28-oz can diced tomatoes
- 1pint homemade stock (chicken, turkey, or beef)
- 1/2cup full-fat coconut milk
- 3tablespoons fresh cilantro, minced
- Salt and pepper, to taste
- Preheat the oven to 300°F (150°C, or gas mark 2).
- Peel, seed and chop the squash into 1 ½-inch (3.8 cm) pieces.
- Using scissors, cut seaweed into ½-inch (1.3 cm) pieces.
- In a Dutch oven over medium heat, warm the coconut oil and add the squash, spices, onion, garlic, red pepper and chipotle. Cook for about 5 minutes or until onions are soft. Add the meat and continue to cook for another 3 minutes.
- Now add the tomatoes and stock. Bring to a simmer and stir well. Add the seaweed into the simmering pot.
- Pop in the oven for about 2 ½ to 3 hours, checking in and stirring occasionally. Allow to cool slightly before serving. Add coconut milk as it cools. Salt and pepper to taste. Garnish with fresh cilantro.
Recipe courtesy of Paleo Lunches and Breakfasts On the Go: The Solution to Gluten-Free Eating All Day Long with Delicious, Easy and Portable Primal Meals (2013).