Pumpkin Chili
A healthy alternative to your standard chili.
ABOUT PUMPKIN CHILI
This is a great recipe for the fall. Pumpkins have a lot of earthy qualities in them which can give a natural comforting, calming and grounding effect. They also have a lot of great nutrients like magnesium and potassium that helps the muscles and body to relax. This is especially beneficial in this time of year where there is a lot going on with holidays, families and friends. They have a lot of beta carotene as well as vitamin C & E. These are great for supporting healthy skin and eyes. There is also a lot of fiber in them and this will help keep you feeling full longer.
Pumpkins have sweet and cooling qualities which helps to balance out the spices from chili. This is what can help make this chili kid-friendly! Play with the level of spices depending on your preference. When cooking for kids I always recommend starting with the lower number and slowly working up. Hope you and your family enjoy 🙂
Ingredients
¼-½ cup chopped onions – depending on your taste. I use about ½ of an onion.
1 tbsp ghee-can also use avocado oil or coconut oil depending on preference
1 cup cooked pumpkin- see meal prep tip below. Can also use canned pumpkin
1 cup canned whole tomatoes- hand-squeezed to break them up
1 cup broth –This can be homemade bone broth or veggie broth for added nutrients
1.5- 2 cups of garbanzo beans – Or 1 can. Look for BPA free
1.5-2 cups of kidney beans – Or 1 can. Look for BPA free
1-1.5 tbsp cumin –Depending on taste preference can start with 1/2tbsp
1- 2 tbsp chili powder –Can add more if looking for more heat.
1-2 tsp pumpkin pie spice
Season with mineral salt and cracked black pepper
Cilantro, scallions, lime and/or avocado for topping
Serving Size 4-6
INSTRUCTIONS
- Cut your pumpkin in half and place it face down in a baking dish with ¼ inch water. Bake 350F for 45 minutes
- In a large pot saute onions in ghee until soft, about 3-5 minutes. Add in spices of cumin and chili powder and cook until fragrant
- Add in pumpkin puree, tomatoes, and broth.
- Next, add in your beans and then bring to a boil
- Reduce to a simmer and cook for about 20 minutes or until beans are cooked
- Use an immersion blender to blend up about 1/4 of it so it’s creamy. If you don’t have an immersion blender you can just add 1-2 cups into a regular blender and then add back into your batch of chili
- Can top with cilantro, scallions, avocado and a squeeze of lime