Liz’s Pumpkin Chipotle Chili

Liz’s Pumpkin Chipotle Chili
-this one is a favorite of mine, it’s almost all veggie carbs and you can add a can of black soy beans once you’re in OWL (PS While Liz uses a whole can of the peppers, I use only about 3 of the adobo peppers with a little sauce, and it’s plenty “heat” for us!)

1lb lean ground beef
3 cloves minced garlic
1 cup chopped yellow onion
1 cup chopped green pepper
1/2 chopped cup celery
7 cups beef broth
3 cups solid pack pumpkin
1 can (7oz) chipotle peppers in adobo sauce, chopped
1 can (14.5oz) diced tomatoes

Garnish:
Chopped green onion
Sour Cream
Shredded Cheese
Fresh chopped Cilantro

In a large soup pan, brown ground beef and "mince well" well. Add garlic, onion, pepper and celery and saute until the veggies are starting to wilt.
Add your beef broth and let cook at med high for 15 minutes. Add the pumpkin and tomatoes with juice. Open the can of chipolte's and empty out the entire contents on a paper plate and dice. I used the entire can but I like spicy and the peppers and Adobo sauce give this a nice after heat. You may want to start with 1/8 can and go from there depending on your taste. Simmer for about two hours and it should give you a nice thick chili - the pumpkin thickens it nicely. Serve with your garnish of choice.