Fiery Sweet Dumpling Chili

"Paleo Lunches and Breakfasts On the Go"
  • 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


  1. Preheat the oven to 300°F (150°C, or gas mark 2).
  2. Peel, seed and chop the squash into 1 ½-inch (3.8 cm) pieces.
  3. Using scissors, cut seaweed into ½-inch (1.3 cm) pieces.
  4. 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.
  5. Now add the tomatoes and stock. Bring to a simmer and stir well. Add the seaweed into the simmering pot.
  6. 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).