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 olive oil until onions are translucent and fragrant, about 3-4 minutes.

Add garlic and stir for about 30 seconds.

Add in ground beef and continue sautéing until turkey is browned.

Drain excess oil, then transfer mixture to a large (4 quart or more) sauce pan.

Stir in tomatoes, pumpkin, beans, corn and spices.

Bring to a boil, stirring regularly.

Once boiling, reduce heat and simmer for 20-30 minutes, stirring occasionally.

As usual, I failed at taking a picture, but that is all about to change! I am hoping you will see a much more professional side to this blog very soon including a new header image and theme.

When it pop's up will you let me know your thoughts?!

Ok, happy weekend peeps!

Original Recipe Found Here

Comments

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