gluten-free and dairy-free kabocha pumpkin and veggie chili (no beans)

 

I've made this for years, and originally borrowed it from Practical Paleo, where I think it was called Butternut Squash Chili or something similar. Here's my take with ingredients I can procure here in Japan. 

You'll need:

• about 1 kg of ground meat (in Japan they have a mix of beef and pork)
• 2 cans of chopped tomatoes (about 450 g each)
• 2 carrots, peeled and chopped
• 3 Japanese sweet potatoes, peeled and chopped
• a bunch of garlic, crushed
• 1/2 of a kabocha pumpkin, chopped small
• 1 onion, diced
• 1 red or yellow pepper, chopped
• 3 tablespoons tomato paste
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons chili powder
• 1 tablespoon cinnamon
• 1.5 tablespoons sea salt
• 1 teaspoon black pepper

Do this:

Cook your ground meat in a pan on the stove, then bung that with the rest of the ingredients in a slow cooker and whack it on high heat for the day. Enjoy with cornbread and salad and friends. Just don't eat the friends.