Pumpkin Chili and Whole Wheat Corn Muffins | Vegan + Refined Sugar Free

October 9, 2017

Last fall, I came up with this pumpkin chili recipe. I needed some time to perfect it and give it a second try! A year later... Here it is, delish and ready to enjoy. I am so in love with meals like this because they last a couple of days and are so festive and warming for the soul. I have to take a moment and thank my Dad for always making awesome chili, and giving me inspiration! Everything my Dad cooks tastes like home to me. My Gram, his Mama, had the same sweet touch as he does. I hope I can carry on their wholesome vibe! The corn muffin recipe is kind of a mash up of a few different recipes I found online. I tried to cut back on the empty calorie content and add some more dense nutrition. So, the corn muffins turned out to be whole wheat, and refined sugar free!

 

 

What you need for the Pumpkin Chili-
◇ 2 tbs olive oil
◇ 1 medium white onion
◇ 2 chopped bell peppers (I used 1 yellow and 1 green)
◇ 2 tbs chili powder
◇ 1 tsp dried cumin
◇ 1 tsp dried sage
◇ 1 tsp fresh parsley 
◇ 1 tsp cinnamon
◇ 1/2 tsp nutmeg
◇ 3 diced garlic cloves
◇ 1 diced jalapeño
◇ 4 large diced tomatoes
◇ 1, 15oz can organic pumpkin purée
◇ 1 1/2 cup vegetable broth
◇ 1, 15oz can drained + rinsed black beans
◇ 1, 15oz can drained + rinsed white kidney beans
◇ 1 can drained + rinsed corn
◇ pink salt + pepper to taste
◇ 1 tbs liquid smoke (optional but recommended)
◇ 2 tbs organic maple syrup (optional but recommended)

◇ chili toppings of your choice (I used some extra fresh parsley, cilantro and pumpkin seeds)

 

 

How To-
◇ In a large pot, heat oil on medium. Add in your chopped bell peppers, garlic, onion, and jalapeño. Sauté until soft
◇ add in chopped tomatoes, all of the spices, and herbs, pumpkin purée, both cans of beans, the can of corn, maple syrup, liquid smoke, and the veggie broth
◇ allow this to simmer on low/medium heat for ~30min and then turn the burner down to low heat and let the chili cook for another 2 hours or so, stirring occasionally

* It's all about giving the flavors a chance to mesh and come together!

Serve with you're favorite chili toppings!! Again, I used some fresh cilantro, parsley and pumpkin seeds.

What you need for the Corn Muffins-
◇ 1 1/4 cup corn meal
◇ 1 cup whole wheat flour
◇ 1 cup almond milk (or non dairy milk or your choice)
◇ 1/2 cup coconut sugar (or non refined sugar of your choice)
◇ 5 tbs vegan butter melted (I used soy free Earth Balance)
◇ 1 tbs baking powder
◇ 1/2 tsp salt
◇ 3/4 cup drained + rinsed corn kernels 

 

 

How to-
◇ Simply mix all ingredients in a bowl with whisk
◇ grease your muffin/cupcake pan (I used coconut oil spray)
◇ fill muffin pan ~3/4 of the way full
◇ bake at 385 for 20 min
◇ let cool and remover from tray

The combination of the chili and corn muffins was so tasty! I hope this combo finds a special place on your fall menu! Xoxo  

 

 

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