In a large pan over medium heat, melt the oil. Add the diced onions, jalapenos and garlic and sauté until softened. Add in the ground beef and brown the meat over medium heat. Add in the chili’s, beans, pumpkin and tomatoes as well as all of the spices. Mix well then add in the chicken stock and bring to a boil.
Reduce heat and simmer for at least 20 minutes on low. Add in a little at a time and taste after each addition until you reach the desired heat.
Adjust seasonings at this point to, if it's a tad bland then add a bit more salt and pepper. Enjoy!
2 tsp coconut oil
1 large onion (diced)
1 jalapeno (seeded and diced)
3 garlic cloves minced
13.5 oz. Lean ground beef (this is utilizing the remainder of the beef in lunch recipe)
1 14 oz. cans kidney beans
14 oz. can of diced tomatoes
1 cup pumpkin puree (Not pumpkin pie filling!)
1-2 cups chicken stock or water (more or less depending on the thickness of the chili you prefer)
2 tbsp. chili powder
1 tbsp. cumin
1 tsp salt
1/2 tsp pepper
1 tsp oregano
1 tsp paprika