This is my all-time favorite fall recipe, as it’s a twist on a classic and serves as delicious comfort food. I used this original recipe from Larissa Another Day blog and put my own twist on it (along with J.P.’s influence). I’ve been making it every fall, at least 2-3 times per season, for the last 6 years now. The pumpkin puree and spices are very subtle, so they don’t alter the traditional chili flavor profile too much. If anything, they ADD creaminess and warmth to the dish. I hope you enjoy it as much as we do!
Prep time: 5 minutes
Cook time: 70 minutes
Total time: 75 minutes
- 2 Tbsp olive oil
- 1 chopped yellow onion
- 1 lb ground turkey
- 1 Tbsp cumin powder
- 1 Tbsp chili powder
- 2 tsp pumpkin spice
- 1 cup halved grape tomatoes
- 1 cup bone broth
- 1 can kidney beans
- 1 can pumpkin puree
- 1/2 cup hot sauce
- 1/4 tsp black pepper
- Optional toppings: sour cream, goat cheese (or another variety), chopped jalapeños, cilantro, green onions
- Warm a large stock pot over medium heat. Add olive oil, followed by the chopped yellow onion. Toss to coat and cook for 2 minutes.
- Add ground turkey and spices. Cook for 6 more minutes, or until turkey is nearly cooked (but not all the way). Occasionally break up and stir.
- Add halved grape tomatoes (or can of diced tomatoes). Cook for 2 minutes, stirring as needed.
- Add the bone broth, kidney beans, pumpkin puree, and hot sauce. Stir until combined. Bring to a boil then simmer, covered, for 60 minutes.
- Serve 1 cup with toppings of choice (goat cheese is incredible!), then sprinkle with black pepper.
- Cozy up, put on a fall flick, and enjoy every bite!
Let me know what you think please! I value your feedback on my work and recipes, as I want to grow and adapt as needed. Thank you for the follow and read!
All my best, ❤ Danielle
5 days! 5 days until Christmas! Eeeeeekkk!! The little kid inside me is bursting with joy and excitement during this magical time of year. I’m really hoping Chicago gets snow before or on Christmas day. If not, I’ll make do and await our snow storms in January, as always 😉
Since this semester has ended, I’ve been racking my brain on recipes I could offer and share for you to bring to holiday parties and to make for your loved ones at home. Cranberry and Orange is a classic Christmastime pairing, so I decided to make Christmas Morning Muffins with this flavor duo plus some walnuts! I used my latest favorite pancake and waffle mix brand, Kodiak Cakes, as the base. A box is less than $5, and it includes most of the dry ingredients you need. As I’m writing this I am anxiously waiting for the muffins to cool so I can taste test them and post this recipe!
The verdict= super moist, fluffy, flavor packed, Christmas-worthy muffins!!!! Yahoo! You will NOT be disappointed with this gem. So, without further ado…
Cranberry Orange Christmas Morning Muffins
- 2 cups Kodiak Waffle and Flapjack Mix (Whole Wheat and Honey Flavor)
- 2 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- Crushed walnuts
- 3/4 cup cranberries
- 2 eggs
- 4 oz applesauce
- 1/2 cup cashew milk
- 2 Tbsp fresh orange juice
- 1/2 medium size orange, grated
- 1/3 cup maple syrup
- Preheat oven to 350F. Line muffin pan with muffin liners or grease with coconut oil.
- Add 2 cups of the Kodiak Waffle Mix to a medium size bowl. Add the spices and mix.
- In another small bowl, lightly whisk the two eggs. Add the remaining wet ingredients and mix well.
- Per the muffin mix method, pour the wet ingredients on top of the dry. Use a baking spatula to mix until just combined. Add the cranberries and some crushed walnuts should you want them in your batter. I just topped mine before baking.
- Pour the mixture just below the top of each muffin well.
- Bake for 18 minutes at 350. Let cool for 15 minutes. Your taste buds will thank you for the rollercoaster ride 😉 Happy Holidays!
Christmas is nearly two weeks away, and with the holiday season in full swing, we need all the easy recipes we can get our hands on! Am I right? Today I am sharing my Dark Chocolate Peppermint Brownies with you. Not only are these yummy treats extremely tasty, but they are healthy too! The brownies are black bean based, the frosting contains a veggie, and the dark chocolate I used has 9x more flavanols (an antioxidant) than regular chocolate! Have your cake and eat it too!
Dark Chocolate Peppermint Brownies
Prep time: 5 minutes
Baking time: 25-30 minutes
- 1 15 oz. can black beans
- 2 packets of Flavanaturals cocoa powder OR 6 Tbsp other cocoa powder
- 1/2 tsp baking powder
- sprinkle of Himalayan pink sea salt
- 1/2 cup maple syrup or agave
- 1/3 cup salted almond butter (I like and use Trader Joe’s)
- 1 tsp vanilla (going to try vanilla bean next time)
- 1 chopped dark chocolate bar (I used TJ’s The Dark Lover’s Chocolate Bar)
- 3/4 cup sweet potato puree
- 1 bar melted dark chocolate
- 1 Tbsp maple syrup or agave
- 1 packet or 3 Tbsp cocoa powder
- Crushed candy canes to top
- Preheat oven to 375 degrees F and lightly oil a loaf pan. I like to oil my baked goods pans with coconut oil.
- Blend all of the brownie batter ingredients besides the chopped chocolate bar until smooth.
- Add the chopped chocolate bar and mix. Transfer to the oiled loaf pan.
- Bake for 25-30 minutes or until a toothpick or knife doesn’t lift batter.
- Let cool for 30 minutes. While you are waiting, make the frosting by adding 3/4 cup of sweet potato puree to a food processor. Melt 1 bar of dark chocolate, and add this and the remaining ingredients to the mixture. Process until light and fluffy.
- Once the brownies cool, ice your brownies and sprinkle with crushed candy canes!
If you’re not into the sweet potato frosting, try homemade whipped coconut cream! Another delicious and healthy alternative to regular frosting. Enjoy, and come back soon for more holiday recipes!