It’s a strange thought working in an airport. Just the other day we hopped on a 6am local bus to get to the Athens airport and as I looked around I noticed that we were the only passengers heading to the airport for travel.
All the other ladies were simply on their way to work. They all greeted each other and took their usual seats and started chatting away.
For most people the airport usually evokes strong feelings – either you’re excited about an upcoming trip, or you’re sad to be heading home. Sometimes it indicates family farewells or separations and other times new gatherings. I can’t imagine heading to the airport every day the way I used to take the metro to work.
It’s just something I’ve been thinking about the last couple days.
Now on to this beanless pork chili recipe.
I’ve just recently grown to looooove pumpkins and get super excited about any recipe that includes them — this beanless pork chili recipe included. The standard chili has a bit of a Mexican flair with beans, ground beef, tomatoes, and then the garnishes like cheese, sour cream, you know what I’m talking about.
This beanless pork chili however is not your average chili. The addition of pumpkin transforms this into something magical. I’ve got to start additing pureed pumpkin into more of my meals. No dairy required for extra flavor.
This gluten free and dairy free paleo beanless pork chili recipe simply needs a sprinkling of fresh herbs and nothing more.
How to make beanless pork chili
A new twist on the traditional chili recipe with the addition of pumpkin and ground pork. Gluten free and dairy free recipe. Perfect for a 30 minute dinner weeknight meal.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 onion, diced
- 3 cloves garlic, diced
- 1 tablespoon olive oil
- 1/3 pound ground pork
- 1 can diced tomatoes
- 1 cup pureed pumpkin
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- water (or broth as needed)
- Heat oil over medium heat in a pan. Add onion and garlic, cook for for a couple minutes and add ground pork. Cook until cooked through.
- Add diced tomatoes and pumpkin puree, stir until combined.
- Add oregano, red pepper flakes and salt to taste. Bring to a boil, reduce heat and simmer for 15 minutes. Add water or broth as needed to thin out the chili.
Recipe Adapted from The Spunky Coconut
If you’re looking for a vegan chili recipe check out my vegan chili with squash recipe.
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