Fiery Sweet Dumpling Chili
Author: Diana Rodgers
Recipe type: Main
- 2 Sweet Dumpling Squash (substitute 1 small butternut, 2 acorn or 3 delicata)
- 1 TBS coconut oil
- 2 tsp cumin
- 1 tsp dried thyme
- 1 onion, diced
- 4 cloves garlic, minced
- ¼ tsp chili powder
- ¼ tsp cinnamon
- 3 cloves, ground in mortar and pestle (or ¼ tsp ground cloves)
- 1 red pepper, diced
- 3 TBS chipotle chili in adobo sauce, minced
- 1 quart diced beef and or pork (leftover, already cooked)
- 1 28oz can diced tomatoes
- 1 pint homemade stock (chicken, turkey, or beef)
- ½ cup coconut milk (full fat)
- Preheat the oven to 300 degrees.
- Peel, seed and chop the squash into 1 ½ inch pieces.
- In a Dutch oven over medium heat, warm the olive oil and add the squash, spices, onion, garlic, red pepper and chipotle.
- Cook for about five minutes or until onions are soft.
- Add the meat and continue to cook for another three minutes.
- Now, add the tomatoes and stock. Bring to a simmer and stir well.
- Pop in the oven for about 2 ½ to 3 hours.
- Allow to cool slightly before serving.
- Add coconut milk as it cools. Salt and pepper to taste.
- Garnish with fresh cilantro.
Recipe by Sustainable Dish at https://sustainabledish.com/fiery-sweet-dumpling-chili/
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