Fiery Sweet Dumpling Chili
- Yield 3-4 servings
Sweet dumpling squash—which is similar to acorn squash—is combined with diced leftover beef that softens nicely in this delicious chili.
- 2 sweet dumpling squash
- 1 tablespoon coconut oil
- 2 teaspoons cumin
- 1 teaspoon dried thyme
- 1 onion, diced
- 4 cloves garlic, minced
- 1/4 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 red pepper, diced
- 1 tablespoon chipotle chili in adobo sauce, minced
- 1 quart leftover diced beef and/or pork
- 1 28-oz can diced tomatoes
- 1 pint homemade stock (chicken, turkey, or beef)
- 1/2 cup full-fat coconut milk
- 3 tablespoons 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).