There is that long anticipated chill in the air today. It was the kind of perfectly sunny, yet chilly day that made us want to be outside all day, and come in to enjoy a dinner of the warm flavors of fall. This chili has sweet and savory flavors that blend so well!
The local fare in this recipe included a pumpkin from our Ahavah share, zucchini from our grandma’s garden, and tomatoes from Smith’s.
I included an herb in this dish that some of you may not be familiar with. It’s called Ashwaganda. It’s an adaptogenic herb; meaning it helps the body to adapt to physical, mental and emotional challenges more smoothly-causing less stress on your system physiologically. This is a great herb to toss in to any soup or stew that you make this winter. The action is long acting. It will nourish slowly over time. I like to begin using this herb on a regular basis as the summer days turn more chilly and give way to fall. I want this herb to be giving it’s full advantages to our systems during those long, cold winter months.
Maple Bacon Pumpkin Chili
A thick hearty chili with the flavors of fall
- 1 TBSP Avacado Oil
- 1 Md. Onion-chopped
- 4 c. Pumpkin
- 4 c. Chopped fresh tomatoes
- 2 c. unsweetened cashew milk
- 15 strips bacon cooked
- 1 Md. Zucchini-diced
- 1 Md. Red bell pepper-chopped
- 1 md. green bell pepper-chopped
- 1 md. orange bell pepper-chopped
- 1 TBSP cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp cloves (ground)
- 1/4 tsp maple extract
- 1 TBSP Ashwaganda
- 2 T. Chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp stevia glycerite-or your sweetner of choice.
- Step 1 Preheat your oven to 350 F. Begin by cooking the bacon. I do this by lining a rimmed cookie sheet with parchment paper, and then place the bacon on, and in the oven at 350 for 20-30 min depending on how crispy you like your bacon.
- Step 2 While the bacon is cooking put the rest of the ingredients into your crock pot or instant pot. Cook on high for 30 min to 1 hour, or low for 2-3 hours.
- Step 3 Once the bacon is done, remove it from the oven and chop it into bite sized pieces.
- Step 4 Place one serving of the chili into a bowl and top with the chopped bacon.
- Step 5 A couple of side notes about this chili: You can add the canned beans of your choice. I prefer no beans which is why I did not include them on the ingredient list of this recipe. Next-I used fresh pumpkin. You can use canned, however fresh will yield a much better taste in my opinion. It is simple to cook a pumpkin. Simply preheat your oven to 425, and place the pumpkin on a rimmed cookie sheet-whole-no need to cut into it! Place the whole thing into your oven, and cook until it is fork tender. For a small to medium pumpkin this takes anywhere from 30-40 minutes generally. It depends on the variety of pumpkin. Once it has cooked remove it from the oven, and wait for it to cool, then just slice it open and scoop out the seeds and save for roasting later! Scoop out the flesh and place it in the blender to make it smooth for this soup! That’s it! Super easy and very tasty!!
Please comment below and let me know what you thought of this recipe!!