Fiber-rich Pumpkin Chili & “Cornbread” Muffins

Oops, it was so yummy I forgot to take a photograph!

This is a go-to recipe of mine each fall when it’s everything pumpkin time! The heartiness of the beans and seasonings happening (cinnamon and chocolate!) make it really good chili. I love popping in a quick batch of “cornbread” muffins (recipe below) and dropping a muffin right into my bowl of chili!

2 tablespoons extra virgin olive oil or ghee
1 yellow onion, chopped
1 red bell pepper, chopped
2 large carrots, diced
2 cloves garlic, finely chopped
1 BPA-free can diced tomatoes, with their liquid
1 BPA-free can organic pumpkin purée
1 cup water, broth or bone broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
Ground black pepper, to taste
1 teaspoon cacao powder (or teaspoon of high quality dark chocolate grated)
1 BPA-free can kidney beans, rinsed and drained
1 BPA-free can garbanzo or cannellini beans, rinsed and drained
Optional: 1 BPA-free can *adzuki beans, rinsed and drained (optional but add so much nutrition!)

Heat oil in a large pot over medium high heat. Add onion, bell pepper, carrots, and garlic and cook, stirring frequently, until tender, about 5 minutes. Add tomatoes, pumpkin, water (or broth), chili powder, cumin, cinnamon, cacao powder (or grated chocolate), sea salt and pepper and bring to a boil. Reduce heat to medium low and add beans.

Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Notes: I prefer making this and serving the next day. The flavors have some time to marinate and it makes the dish that much better. Feel free to stir in some cooked organic ground meat if you need it to be protein-packed.

*Adzuki beans are rich in nutrients, such as fiber, protein and manganese. They are linked to several health benefits, including weight loss, improved digestion and a lower risk of type 2 diabetes and heart disease, and they’re awesome for hormone-health. Think of them as SUPER beans!

1 cup almond flour
1/3 cup coconut flour
4 tsp baking powder
1 tsp sea salt
1/4 cup honey
3 eggs
1/2 cup milk (of your choice)
2 Tbsp melted coconut oil

Preheat oven to 350 degrees and line a muffin tin with baking cups.
Whisk the dry ingredients in a large bowl. To another bowl, mix the wet ingredients well.
Mix wet and dry ingredients well and evenly divide batter between baking cups.
Bake 17-19 minutes or until lightly browned. Let cool completely.

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