Cold winter days and playoff football calls for chili and this batch completely hit the spot. Now, most of you know that I am paleo lover, but I'm changing things up a bit and venturing out a bit into the world of Pegan (paleo + vegan). This pumpkin chili was my first attempt at a vegan dish.
The original recipe was inspired by Thug Kitchen (be aware, this cookbook comes with a lot of attitude) and the recipe can be found here.
- A medium diced onion
- A handful of baby carrots diced (I'll say about 1 cup)
- 1 tablespoon of Flavor God's Garlic Lovers spice
- 2 teaspoons of tamari - soy free soy sauce
- 2 tablespoons of mild chili powder
- 1 teaspoon of cumin
- 1 small can of tomato paste
- 32 ounces of vegetable stock
- 1 can of organic pumpkin puree (+ 1/4 cup of leftover pumpkin puree from earlier in the week)
- 1/2 cup of roasted sweet potatoes
- 1 cup or generous handful of diced butternut squash
- 2 cans of black beans (+ 1/2 of a leftover can from earlier in the week)
- A squeeze of fresh lemon juice - we didn't have any limes
Toss of the ingredients into the crockpot and let it cook on low for the day. Original recipe called for diced peppers and jalapenos which I didn't have on hand, but the recipe was still amazing.
Now onto a the Paleo "Cornbread"
I can't take an ounce of credit for this recipe as I found it in a quick google search and had all of the ingredients.
- 4 eggs
- 1 cup of water
- 1/2 cup of coconut flour (we used Bob's Red Mills)
- 2 tablespoons of ACV (apple cider vinegar)
- 1/2 teaspoon of Flavor God Lemon Garlic spices
- A pinch of sea salt
- 1/2 teaspoon of baking soda
Preheat the oven to 350 degrees and grease your ban or muffin pan with coconut oil. Allow the eggs to warm to room temperature and then combine with melted coconut oil, garlic, ACV, and water. Be sure that the melted coconut oil isn't too hot to actually cook the eggs. Next add the remaining ingredients and pour into your baking pan/tin of choice. Bake for 40 - 45 minutes
Store any leftovers in the fridge.