Chili Con Pumpkin & Peanut Butter: Detox recipe 4 of 21October 11, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
Remember recipe boxes?
And those little recipe cards? So cute. So quaint. I have a few boxes of my grandma’s recipes and I love looking through them. One day, my grandchildren will have to pull up my blog if they want to see my recipe collection. (Hi kids! Eat your veggies! Love, Grandma)
Anyway, I dug this recipe up from waaaaay back in like, 2009. It was something I shared in a cooking class and promptly forgot about. But it’s perfect for a fall detox because unlike the usual detox smoothies or salads, it’s comforting and grounding for a chilly autumn day. Nature knows what we need. And right now nature says Pumpkin! (But you can use any winter squash you like. Butternut would be lovely.)
Chili Con Pumpkin & Peanut Butter
2 Tbl. olive oil
2 onions, chopped
5 cloves garlic, chopped
3 cans beans, drained and rinsed (I used pinto, adzuki and butter beans)
5 cups pumpkin chopped into 1” pieces, not peeled
2 Tbl. chili powder
2 Tbl. cumin
1 1/2 cups vegetable broth
2 Tbl. apple cider vinegar
2 tsp. oregano
1/2 cup parsley, chopped
2 jalapeño peppers, chopped
3 Tbl. peanut butter
salt & pepper
In a large pot, heat oil over medium heat. Add onions and season with salt and pepper. Stir and cook until translucent. Add garlic and cook for a minute longer.
Add all other ingredients except peanut butter. Stir well. Bring to a boil, cover and simmer until pumpkin is very soft. Stir in peanut butter. Taste and adjust salt and pepper before serving.
For all of this Fall’s detox-friendly recipes, click here.