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