I may have never had a pumpkin spice latte (I know, the travesty!) but I have been all about the pumpkin this fall.  For Canadian Thanksgiving I whipped up some Pumpkin Spice Snickerdoodles and some Paleo Pumpkin Balls.  I am keeping the trend going with this rich and cozy fall chili.

Jameson and I spend our saturday mornings wandering the Fort Greene greenmarket in our neighbourhood, where we ogle (and consume) fresh scones, local cheeses and sugar coated apple cider doughnuts. This past weekend I constructed this in season chili recipe as I walked the lanes of the farmers market, picking out each veg.  Although this chili checks all the boxes with gluten-free, paleo and vegan options, we elected to accompany it with a loaf of brick oven sourdough from She Wolf Bakery. Happy Harvest all!

Autumn Pumpkin Chili

Serves 8

Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion
• 4 garlic cloves
• Protein of choice (e.g. Lentils for the vegans, ground turkey for the Paleos or grass-fed beef for the carnivores)
• 2 medium zucchini
• 1 head of cauliflower
• 2 cups pumpkin puree
• 1 cup vegetable
• 2  cans of diced tomatoes
• ¼ teaspoon cinnamon
• ¼ teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• Cayenne to taste
• Sea salt to taste

Directions

1. Add the coconut oil to a large pot over medium heat.
2. Minced the garlic and finely dice the onions and add to a large stock pot.
3. Stir in your protein (lentils, turkey or beef) and sauté for 5 minutes.
4. Chop the zucchini and cauliflower and add to the pot.
5. Stir in the pumpkin puree, stock, tomatoes (with water), and all spices.
6. Bring to a boil and then lower to a simmer.
7. Simmer for 20 minutes, or until vegetables are tender. Serve hot.