Pumpkin Chili (Nightshade free)

I am not a fan of cooked tomatoes and tend to try to avoid nightshade foods altogether if I can help it; so I’m always on the lookout for good adaptations. When I came across an article discussing the use of pureed beets in place of cooked tomatoes, I have to admit I was skeptical. But then decided to give it a try in this chili recipe.I mean at the very least the pumpkin will save the day. Laughing  Turned out to be absolutely delicious...even better, no one realized it was a beet base (not to be confused with a beatbase) and everyone enjoyed it.

This is delicious, thick and tasty like good chili should be! 


  • 1 teaspoon extra virgin olive oil
  • 5-8 garlic cloves, sliced
  • 1 pound grass-fed beef - (tofu can be subbed or tempe)
  • 2 cups cubed pumpkin
  • 1 can black beans, washed
  • 2 1/2 cups beef broth (or veg broth, I’ve used both)
  • 1 cup of pumpkin puree (or half a can of canned pumpkin)
  • 4 small beets, baked and pureed (or you can get pre-cooked beets in fridge section)
  • 1 1/2 teaspoon salt
  • 2 tablespoons apple cider vinegar (ACV)

Option 1 for spice (make your own chili blend with following):

  • 2 teaspoons oregano
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoon of cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon all-spice
  • sprinkle of cloves
  • 1 bay leaf

Option 2 for spice:

  • 3 teaspoons of chili powder
  • 1/4 cup chopped cilantro


Heat the olive oil in a Dutch oven over medium heat. When it's hot, add the garlic and sauté until it has just started to brown.Then add spices and sauté until aromatic and garlic is coated.

Add the beef and cook through.

Turn the heat down to simmer and add the pumpkin cubes, beans, beef broth, pumpkin puree, beet puree, rosemary salt, ACV, oregano.

Cover and simmer for about 20 minutes. Add the chopped cilantro, stir, cover, and cook for another 15 minutes, or until the pumpkin cubes are tender.

Serve and top with shredded cheese, sour cream, fresh cilantro, or your other favorite chili toppings!

(You can also slow cook this, just cook the garlic, spices and meat first then add all ingredients and let slow cook for 5-6 hours)