Hearty Pumpkin Chili with Beans, gluten free

Even living in sunny Florida I crave warm cozy dinners at this time of year.  Homemade Chili with pumpkin is one of our favorites.  I made a big batch for us and the kids at the Children's home last week. Sometimes I'll use a butternut squash, but this time I roasted my organic pie pumpkin from Space Girl Organics. It's a delicious and economical meal.  We serve it with brown rice and a big green salad.

This recipe will feed apx 8-10

Ingredients:

• 2 pounds grass fed ground beef
• 2 pounds dry pinto beans
• 2 cups pie pumpkin or butternut squash, roasted, peeled and pureed
• 4 stalks organic celery, diced
• 4 organic carrots, diced
• 1 small organic onion, diced
• 1 organic green pepper, diced
• 1 organic red pepper, diced
• 1 can (14.5 ounce) gluten free stewed tomatoes
• 1 small (6 ounce) can gluten free tomato paste
• 1 tablespoon gluten free cumin, or more to taste
• 1 tablespoon gluten free chili powder, or more to taste
• 1 tablespoon McCormicks Montreal Steak Seasoning, or more to taste 
• 1 can green chilies, opt  (I left them out for the kids)

Instructions:

1. Wash and sort your beans.  I do this in a colander.  Add the beans to a large soup pot with enough water to cover.  Bring to a boil.  Put the lid on and remove from the heat.  Let sit for 1 1/2 hours.  Carefully drain the still hot water, again I use the colander, and then pour the beans back into the pot.  Cover the beans with fresh water and bring up to a full simmer.  Cook with the lid askew, until the beans are very tender. Apx 2 1/2 hours.  Drain. I leave a small amount (apx 1/4 cup) of the bean water in the pot for the chili. 
2. Chop the pumpkin or squash into chunks, scrape out the seeds and strings, and roast in a single layer at 350 for 1 hour or until tender.  Cool slightly and peel the skin off, add the pulp to a blender and puree until smooth.  Measure out 2 cups. 
3. In a large fry pan, brown the meat and drain the grease.  Add the veggies, saute for a few minutes. Add the rest of the ingredients and scrape up the bits from the bottom of the pan. Simmer covered with the lid askew for 1 hour, adding more seasonings or water, if too thick, as needed.
4. Now combine the beans, pumpkin puree and the meat mixture.  Simmer until heated through.