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Showing posts from November, 2017

In the Kitchen - Pumpkin Chili

It's finally fall in Southern California and one of the first recipes I make every time the weather cools down is this pumpkin chili adapted from a Trader Joe's recipe linked below.  We change up the ingredients to what we consider to be the healthier versions (grass fed beef and coconut sugar are the main two, but also making sure to buy organic veggies is important to us), and the result is always a creamy delicious fall meal.
We top this with some locally produced Greek Yogurt and a handful of fresh cilantro.  
Guys... seriously... try this one!   Its delicious and warming and so. frickin. easy.
Ingredients
3 lbs. grass fed ground beef 1 onion, diced 1 green bell pepper, diced 1 can organic pumpkin 2 teaspoons salt 1 teaspoon pepper 2 teaspoons pumpkin pie spice 1 jar chipotle salsa 1 container tomato & roasted red pepper soup (4 cups) 2 cans pinto beans, drained 1 teaspoon coconut sugar 1 teaspoon cumin
Directions
In a large skillet, sauté onions and bell peppers in oli…