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Pumpkin Chili

January 29, 2015 |  by  |  Dinner, Recipes

Pumpkin Chili
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This recipe is taken from the 1 Degree of Change cookbook used with the 21-Day Purification Program. I made just a couple of changes with what I had in my pantry.
  • 1 pound ground chicken, turkey, or grass-fed beef
  • 1 Tbs coconut oil
  • 1 can pumpkin puree
  • 3½ cups fresh tomatoes
  • 3 carrots, chopped
  • 3 celery, chopped
  • 1 medium onion, diced
  • 3-4 cloves garlic
  • 2 cups filtered water or broth
  • 1 cup soaked quinoa
  • 1 can diced tomatoes
  • 1 Tbs chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • Sea salt and pepper to taste
  1. In a large pot, melt coconut oil over medium heat. Add meat, garlic, and spices, and brown thoroughly. Add veggies (except tomatoes) and saute until just cooked. Add water, tomatoes, canned tomatoes, and quinoa and cover on low heat until quinoa is cooked. Add more water as desired. This is a fantastic crockpot dish!


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Laureen Wallravin, NTP
San Luis Obispo County
(805) 242-3677

is a Certified Nutritional Therapy Practitioner specializing in a holistic approach to nutrition and total body wellness. She helps clients with digestive, blood sugar, hormone, immune, and detoxification imbalances. Her methods include a Metabolic Type Diet, functional diagnostic testing, and food sensitivity testing (MRT). Laureen’s practice is located in Grover Beach and she serves the surrounding areas of the Central Coast including Pismo Beach, Arroyo Grande, San Luis Obispo, Paso Robles, and Morro Bay.