No, it's not "the same" as "real chili"... but it sure is nice and yummy on a cold winter night!
No Tomato Chili
1 lb of ground meat (lean turkey, beef, chicken)
2 cans of beans (light/dark red kidney beans or mix one can of black with one can kidneys)
1 small onion (if tolerated)
1 Tbsp garlic
1 tsp cumin
1 tsp oregano
1 tsp cilantro
salt (to taste)
black pepper (to taste)
1 15 ounce can of pumpkin (or carrots)
1 15 ounce can of beets
1 small can mushrooms (optional, if tolerated)
Extra water
1) In an adequate sized pot, brown ground meat, onion, and garlic in a skillet on med/high heat.
2) While meat is browning, place canned pumpkin and beets in a food processor and puree'.
3) Add seasonings into pot with the browned meat mixture.
4) Finally, mix in pumpkin mixture and simmer on low heat until seasonings blend through.
Helpful Hints:
*For those unable to use canned ingredients or those just wanting to save $$$, dried beans can be soaked and cooked ahead to add to this recipe. Also, fresh pumpkin/carrots/beets can be steamed and pureed for the sauce.
*We like our chili rather "stew-ish." You may prefer a chili with more liquid (hence the "Extra Water" in the ingredient list). Do what works for your pallet!
*You will note that there is no chili seasoning in this chili. That is because of the nightshades in the red pepper in the seasonings. If you can tolerate night-shades, by all means add in chili seasoning! It adds to the flavor immensely.
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