• Tristan Thibodeau, MSN

C R E A M Y 🎃P U M P K I N 🎃C H I L I

{Paleo, Whole30, Gluten-Free, Dairy-Free, Added Sugar-Free}

#paleo #feedfeed #mindbodygram#healthyfood#healthyrecipes #healthylifestyle #eeeeeats#instafood #buzzfeast #nutritionist#healthcoach #phoenixblogger#instayummy #bbg #nutrition #feedfeed#iamwellandgood #dairyfree #glutenfree#food52 #f52grams #foodfreedom#cleaneating #smoothiebowl #instahealth#feedyoursoul #mindfuleating#wholefoods #whole30 #tiumeals


🎃⠀ 🎃⠀ 🎃⠀ ⠀⠀⠀ Although pumpkin is technically still in season, I always view October as pumpkin month and November as "other" squash month. Anyone else? So to help pumpkin go out with a blaze of glory in my kitchen, I made this kick ass coconut pumpkin chili topped with cashew cream drizzle and jalapeños (that’s where the blaze 🔥 comes from) 😂


ENJOY!



Prep Time 15 minutes


Cooking Time 30-40 minutes


Yields 6-8 bowls of chili


Ingredients

  • 2 T coconut oil (I used Nutiva Garlic infused Coconut Oil)

  • 1 yellow onion, diced ⠀

  • 3 cloves garlic, minced⠀

  • 1 lb ground meat of choice (I used turkey)⠀

  • 2 jalapenos, de-seeded and chopped⠀

  • 1 T chili powder⠀

  • 2 tsp cumin⠀

  • 1 tsp oregano

  • 1/2 tsp cayenne⠀

  • Juice from 1 lime

  • (1) 15 oz can fire roasted tomatoes ⠀

  • 1 can pumpkin⠀

  • 1 can full fat coconut milk ⠀

  • Salt and pepper to taste⠀

Instructions

  1. Add oil + onion + garlic + jalapeños to a deep skillet and sauté until soft and fragrant

  2. Add ground meat (if using) and cook thoroughly ⠀

  3. Add spices, apple cider vinegar, tomatoes, pumpkin, and coconut milk and reduce to a simmer. Cover and let stew for 30-40 minutes.

  4. Finish with lime juice and stir to combine ⠀

  5. Garnish with cilantro, seared jalapeño, cashew cream, or other fav chili toppings!

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