Crockpot Pumpkin Chili

Its that time of year where everything and anything is pumpkin and I am totally ok with that. I love everything about the seasonal winter squash, especially cooking pumpkin seeds but since I live in a condo with no outdoor space of my own I can’t carve and place out pumpkins for any sort of decoration since they will rot quickly indoors. So when my craving for pumpkin seeds hit I don’t let that precious squash go to waste. Making homemade pumpkin puree is so easy and it beats any canned version you will find at the store. I freeze my fresh puree in 2 cup servings for quick and easy access whenever my craving to cook a pumpkin recipe hits…like this extremely easy, sweet and spicy, Crockpot Pumpkin Chili.

 

While this isn’t quite set it and forget it recipe, the sacrifice of having to sauté up the ground beef with the onion and jalapeño in a separate skillet first is worth it because this dish is oh so flavorful.

 

Pumpkin Chili

 

I was worried this recipe was going to be too spicy with the jalapeño and chili powder but dare I say I may opt for more heat next time I make it? If you like your chili with an extra kick I would make sure to keep your jalapeño seeds and sauté them along with the beef and onions and even opt for more chili powder or even a dash of cayenne or hot sauce into the crock pot.

 

Crockpot Pumpkin Chili
Author: Emily Goodman
Ingredients
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 1 jalapeño, seeds removed and diced
  • 1 lb ground beef; 90% lean
  • 1 14.5 can of diced tomatoes
  • 2 cups pumpkin puree (or 1 15oz can of canned pumpkin, not pumpkin pie filling)
  • 1 15oz can of red kidney beans
  • 1 15oz can of cannellini beans
  • 3 tablespoons brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
Instructions
  1. Heat the olive oil in a skillet over medium heat. Add the diced onion, jalapeño and ground beef. Cook breaking up the beef with a spoon until meat is no longer pink. Drain any excess fat.
  2. Transfer the beef mixture to a crock pot and mix in all remaining ingredients.
  3. Cover and set crock pot to low and cook for 3 hours.
  4. Top with any desired toppings! I like to serve mine over brown rice and top with scallions, cheddar cheese and a dollop of green yogurt.
Notes
If you would like to make this recipe a bit spicier keep the jalapeño seeds and sauté them with the onions and beef mixture or add a bit more chili powder or cayenne or hot sauce to the crock pot mixture prior to cooking.

 

American Chop Suey Stuffed Squash

I’m totally into any recipe where I can eat the bowl…

 

Bread Bowls

Pineapple Bowls

Parmesan Cheese Bowls

Apple Bowls

Bacon Bowls

Chocolate Chip Cookie Bowls

 

…I could go on forever. But I won’t because getting you this recipe is TOP of my priority list.

This was one of those impromptu recipes that came together and made me want to dance around my kitchen singing “All I do win win win” but instead I instagramed the eff outta it in my stories and took some pictures for this post.

 

 

I really love taking pictures of food if you couldn’t tell so I am anxiously awaiting the next iPhone release so I can upgrade from my iPhone 7 and finally get on the portrait mode bandwagon. Check out portrait mode if you haven’t yet. It’s LEGIT.

And if you are looking for a hearty, warm you from the inside out type of recipe then this is for you! And don’t forget to snap a picture and tag me on Instagram so I can see what you are making > @emilyjgoodman

 

American Chop Suey Stuffed Squash
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 8, 1/2 squash each
Ingredients
Instructions
  1. Preheat oven to 375 F.
  2. Cut the squash in half and scoop out the seeds and flesh.
  3. Brush with 1 tablespoon of the olive oil and season with salt and pepper. Lay flesh side down on a baking sheet and roast in the oven for 20 minutes.
  4. While the squash is cooking heat the remaining tablespoon of oil in a large deep skillet.
  5. Add the onion and carrot and saute until soft and translucent, approx. 4-5 minutes.
  6. Add the ground beef and break up with a spoon until browned and cooked through, approx. 5 minutes.
  7. Add the garlic and saute for 1 minute until fragrant.
  8. Add the tomato paste and cook for 2-3 minutes stirring frequently making sure it doesn’t burn.
  9. Add the can of whole tomatoes, agave nectar, cinnamon, salt, and pepper. Gently break up the whole tomatoes with a spoon so they start to break down and become liquid.
  10. Bring to a boil and then reduce to a low simmer and let cook for 10 minutes.
  11. Remove the squash from the oven and let cool slightly.
  12. Add the cooked macaroni to the meat sauce.
  13. Ladle in 3/4 cup servings of the American chop suey into each squash half.
  14. Top with a sprinkle of Parmesan cheese.
Notes
Portion Fix container equivalents per serving: 1 green, 1 yellow, 1/2 red, 1 spoon[br][br]> Since I use an extremely minimal pinch of Parmesan cheese I do not count it[br]> Also I know people are going to ask me how I calculated the meat to be 1/2 red and honestly, I eyeballed it because it was not super simple to calculate. It’s not about being perfect, it’s about making good healthy choices!![br][br]Optional: top each with 2 tablespoons of shredded mozzarella cheese and place back in the warm oven to melt. If you do this count the mozzarella as 1/2 a blue if following the portion fix container system.

 

 

 

 

Jalapeno Cheddar Beef Chop Suey

I have been obsessed with a recipe for Jalapeno Cheddar Burgers that are part of my Core De Force eating plan. The burger form of this recipe is SUPER tasty and easy to make but I found myself cutting up the leftover burgers and mixing them with additional veggies and rice which was also SUPER tasty.  So I thought “I bet this would be amazing with some pasta.” And Jalapeno Cheddar Beef Chop Suey was born.

 

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Jalapeno Cheddar Beef Chop Suey
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 8oz of whole wheat elbow macaroni, [i]approx 4 cups of cooked pasta[/i]
  • 1 tablespoon olive oil
  • 1/2 of a small red onion, [i]diced[/i]
  • 2 jalapenos, [i]seeded and chopped[/i]
  • 1 pound 93% lean ground sirloin
  • 1 small tomato, [i]diced[/i]
  • 1 tablespoon Worcestershire sauce
  • Himalayan pink salt, [i]to taste[/i]
  • Fresh black pepper, [i]to taste[/i]
  • 1/2 cup shredded cheddar cheese
Instructions
  1. Cook that pasta according to the package directions[br]
While the pasta is cooking,
  1. In a large non-stick skillet heat the olive oil over a medium heat.
  2. Add the red onion and jalapenos. Saute for 2-3 minutes until the onion begins to turn translucent.
  3. Turn the heat up to medium high and add the ground sirloin.
  4. Using a wooden spoon break up the meat to brown it and start to mix it with the onions and jalapenos.
  5. Once the meat is almost completely brown add the diced tomato, Worcestershire sauce, salt, and pepper.
  6. Turn the heat off and mix in the cooked pasta and cheddar cheese.
Notes
21 Day Fix container equivalents per serving: 1 red, 0.5 green, 1 yellow, 0.5 blue

 

I had a lot of leftovers of the meat since this recipe makes 4 servings I also made another version where I omit the cheddar cheese completely and top it with a dallop of ricotta instead. The warmed noodles and beef help melt the ricotta and when all mixed together it makes a really yummy sauce!

If you replace the cheddar with ricotta and are following the Fix nutrition plan your container equivalent will be: 1.5 red, 0.5 green, 1 yellow.

 

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If you use more than a 1/2 cup of cooked pasta for your serving just adjust your yellow container count as needed!

 

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This time I cooked a package of RP’s Pasta Red Lentil Fusilli. I do not follow a gluten free diet but this pasta is SO GOOD. Since it fresh it cooks up in 3 minutes and I honestly can’t tell the difference between this and regular pasta. It even packs a little bit more protein per serving than your average pasta which is a win in my book as well!

 

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I am a big fan of their spinach fettucini as well and used it regularly as a base for my cauliflower alfredo sauce!

 

Butternut Squash Beef Stew

The days are shorter and the weather is colder. Doesn’t that make you just crave a warm comforting bowl of soup or stew?

Although I miss the warm weather, the fall is my favorite season for cooking (and fashion). I love all of the seasonal ingredients such as pumpkin, butternut squash, apples, brussel sprouts, sweet potatoes and the aromas of spices such as cinnamon and and nutmeg wafting through the kitchen. It seems to be a time of year when family and friends get together much more which for me is always a great excuse to try out a new recipe!

Today I am sharing my beef stew recipe that I make with butternut squash. Feel free to substitute the squash for sweet potatoes or leave out the rice to make this a low carb meal. This stew tastes even better the next day as all of the flavors really meld together and soak into the beef.

This recipe make a large pot of stew so it is great for freezing in smaller portions to enjoy at a later date as well.

 

 

Butternut Squash Beef Stew
Author: Emily Goodman
Serves: 6
Ingredients
  • 1 teaspoon olive oil
  • 1.b lb raw lean stew meat
  • 1 medium onion, [i]chopped[/i]
  • 1/2 green bell pepper, [i]chopped[/i]
  • 1/2 red bell pepper, [i]chopped[/i]
  • 4 cloves of garlic, [i]minced[/i]
  • 2 medium tomatoes, [i]chopped[/i]
  • 1 cup of low-sodium organic beef broth
  • 1 bay leaf
  • 1 teaspoon sea salt (or Himalayan salt)
  • 1 teaspoon ground black pepper
  • 2 cups butternut squash, [i]cubed [/i](approx 1/2 a squash)
  • 1 tablespoon of dried parsley
  • 3 cups cooked brown rice (optional)
  • 6 tablespoons Parmesan cheese, [i]shredded [/i](optional)
Instructions
  1. Heat the olive oil in the bottom of a large soup pot over a medium-high heat.
  2. Add the stew meat. Cook, stirring frequently, for 4-5 minutes until the meat in browned
  3. Add the onion and bell peppers. Cook, stirring frequently, for 4-5 minutes until the onion is translucent.
  4. Add the garlic. Cook, stirring frequently, for 1 minute.
  5. Add the tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil.
  6. Reduce heat to medium-low. Cook, covered, for 40 minutes.
  7. Add the butternut squash. Cook, stirring occasionally, for 8-12 minutes, or until the sauce has thickened and the beef is fork tender.
  8. Remove the bay leaf.
Notes
TO SERVE:[br]Either serve as is in 1 1/4 cup portions and top with parsley[br]- OR -[br]Place 1/2 cup of cooked brown rice in the bottom of a bowl. Top with 1 1/4 cup of the beef stew. Sprinkle with parsley and a pinch of parmesan cheese.[br][br]Portion Fix container equivalents for a 1 1/4 cup serving:[br]1 red, 1 green (without the rice and cheese)[br]1 red, 1 green, 1 yellow, 0.25 blue (with the rice and cheese)

 

What are some of your favorite soup or stew recipes? I would love some new ones to add to my collection. Comment below!