If I could sum up my weekend in two words it would be: pumpkin and pilates.
Saturday I braved a hot pilates class at my hot yoga studio and here I am, over 48 hours later, and am still immensely sore. I can’t really complain though because even though it was an incredibly tough class, it was actually a lot of fun. (At least, much more fun than the rest of my weekend spent running errands to Costco and Comcast.)
The second part of my weekend was all about pumpkins. I made a cup of my energizing pumpkin hot chocolate, took a long bath, and made my favorite homemade pumpkin spice body scrub. Then, I decided to make some pumpkin chili and bake grain-free pumpkin muffins (recipe coming soon). I hope you’re not sick of pumpkin yet because I’ve got a few more pumpkin recipes coming your way.
And, if you are sick of pumpkin? Well, perhaps we’ll just have to talk more about pilates…
Over the past couple of years I’ve determined that grains don’t work too well with my body, but the verdict isn’t quite in yet on legumes. However, I know a lot of folks who are adhering to a paleo/primal diet and/or cannot have legumes due to food allergies so I wanted to create a legume-free chili recipe suitable for a variety of diets.
This paleo pumpkin chili is grain-free, gluten-free, dairy-free, sugar-free, and delicious. I love how the spiciness of the fire roasted tomatoes and chili powder compliment the natural sweetness in the pumpkin and cinnamon.
To make this chili heartier without legumes, I added extra veggies. I used zucchini in my batch, but it would also be wonderful with cauliflower, bell peppers, carrots, celery, and/or a variety of veggies of your choosing.
What’s your favorite pumpkin soup recipe this season?
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 pound organic grass-fed ground beef
- 2 cups chopped zucchini, cauliflower, or vegetables of choice
- 2 cups pumpkin puree
- 1 cup vegetable, beef, or chicken stock
- 2 14-oz cans fire roasted tomatoes
- ¼ teaspoon cinnamon
- ¼ teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt (more to taste)
- Add the coconut oil to a large pot over medium heat.
- Add the onions, garlic, and beef and saute for 5 minutes, until beef is just browned.
- Add the vegetables, pumpkin puree, stock, tomatoes, and spices.
- Bring to a boil and then lower to a simmer.
- Simmer for 15 - 20 minutes, until vegetables are tender. Serve hot.