Drunken Punkin’ Chili

Drunken Punkin’ Chili


Guilt-Free Chili!  Super Healthy except for the Beer!

Guilt-Free Chili! Super Healthy except for the Beer!

It’s Fall Y’all!   Happy October 1st.  I don’t know about you, but I’m in the mood for all things pumpkin.  Super healthy and super versatile, it’s simple to take from sweet to savory.  Oh the Joys of Pumpkins.  Nothing says Happy Fall better than a house full of pumpkins.  From Food to Decor, Pumpkins are Perfect!  You can even imbibe in a delicious Pumpkin Beer.  Hence, the name for my chili: Drunken Punkin’ Chili.  Now, Let’s get this party started!!!

Gather Your Organic, Local or HomeGrown Ingredients

Gather Your Ingredients and get to Choppin’

And, as always, try and use Fresh Organic, Local or Homegrown Ingredients as much as possible.  Mine is Organic Drunken Punkin’ Chili (all except for the Beer).


Chopped: Red Pepper, Green Pepper, Carrots, Red Onion, Yellow Onion

In a LARGE SOUP POT Heat 2 T EVOO.  Add 1lb. of Ground Pork seasoned with Salt & Pepper (or your meat of choice. You can substitute Chicken, Turkey, Beef, or omit the meat altogether to make Vegetarian Drunken Punkin’ Chili).  After Meat is Nice and Brown, Add in Chopped Veggies.

Yes, this is a LOT of Veggies!!!!

Yes, this is a LOT of Veggies!!!!

Sprinkle with Salt & Pepper. Simmer on Med-High about 5 – 8 mins until Veggies start to turn translucent.  Meanwhile…

Slice Your Shrooms

Slice Your Shrooms

When Veggies are softened, Add Mushrooms to the Pot.

Simmer Shrooms until Softened

Simmer Shrooms until Softened.  DO NOT SALT!

Next, Add Garlic and Spices

Garlic and Spice Goodness

Garlic and Spice Goodness

Simmer the Garlic and Spices for about 5 mins.  Your house should start smelling heavenly right about now…

Add Fresh Tomatoes

Add Fresh Tomatoes, Seasoned with Salt and Pepper

Simmer until Tomatoes start to BURST.

Pumpkin Beer

Pumpkin Beer

Add 1 Bottle Pumpkin Ale and bring to a Boil.

Tomato Paste + Pumpkin

Tomato Paste + Pumpkin

Add 2 T Tomato Paste and 1 can Pumpkin.  Reserve about 2 T of the Pumpkin and set aside.

Should look something like this....

Should look something like this….

Add Cans of Beans and Simmer.

Handful of Fresh Greens

Handful of Fresh Greens

About 5 mins before serving, toss in a handful of sliced Tatsoi.

Drunken Punkin' Chili....DONE!

Drunken Punkin’ Chili….DONE!

Garnish with Scented Sour Cream, Parsley & Oregano

Garnish with Scented Sour Cream, Parsley & Oregano

Drunken Punkin’ Chili w/ Scented Sour Cream

1 Pumpkin Beer

1 lb. Ground Pork (chicken, beef, turkey, or omit for Vegetarian)


1 Red Onion diced

1 Yellow Onion diced

1 Red Pepper diced

1 Green Pepper diced

3 Carrrots diced

1-2 cups Whole Cherry or Grape Tomatoes

1 lb. Baby Bella Mushrooms sliced

2 cups Crushed Tomatoes no salt added

2 T Tomato Paste

1 Can Pumpkin (reserve 2 T)

4-6 Cloves Garlic minced

2 T Oregano

3 T Chili Powder

2 T Ground Roasted Cumin (or regular)

1 T Smoked Paprika

1 t Saigon Cinnamon

1/4 t Cayenne

1/8 t Red Chili Flakes

1/8 T Allspice

1/8 T Nutmeg

2 Cans Black Beans

1 Can Red Kidney Beans

1 Can Chili Beans

Handful of Tatsoi (or kale, chard, spinach…any hearty green)

Brown Meat in Large Soup Pot.  Add Chopped Onions, Peppers & Carrots. Season with Salt and Pepper. Simmer 8-10 mins until softened.  Add Mushrooms. Cook about 5 mins until Shrooms are cooked a bit. Add Garlic and Spices. Simmer 5 more mins until house is fragrant. Add Fresh Tomatoes and cook until they start to Burst.  Add Pumpkin Beer and Boxed or Canned Crushed Tomatoes. Bring to a Boil.  Drop Heat to Med-Low and Add Tomato Paste and Canned Pumpkin. Simmer 15-30 mins. Taste for Seasonings. Adjust. Add Beans. Simmer till Dinner!!!


Pumpkin-Scented Sour Cream

1 Cup Sour Cream

2 T Reserved Pumpkin Puree

1/2 t Cinnamon

1/2 t Cumin

Mix to combine.  Refrigerate until ready.


Healthy & Satisfying

Healthy & Satisfying


Again, feel free to adjust the seasonings and spices to your tastes.  And you can switch up the beans as well. Use up what you have on hand! I was thinking about adding corn, but went with the greens instead. You could try adding a cup or so of frozen corn in at the end and omit the greens.

Always use ingredients that YOU like!  If you hate mushrooms, like my Mom, leave them out or chop them in smaller pieces.  If you don’t have any Fresh Grape or Cherry Tomatoes, use and extra cup or so of canned or boxed diced tomatoes.  Or, if you don’t like them whole, chop them up before adding!

Also, in many Pumpkin Chili recipes, you see chipotle peppers in adobe sauce.  It is basically a super smokey jalapeño. I, personally, do not care for them. But, if you like it: use 1 or 2 peppers (seeds scraped out) and a few spoonfuls of the sauce.  A little goes a long way with these. Instead, I use a good Hot Sauce when serving, if need be. In this recipe I replaced it with some Cayenne Pepper. If i had a a fresh jalapeño, serrano or thai chile pepper, I would have sautéed those up with the veggies.

This recipe makes a HUGE Pot.  If you want to make it for yourself or a couple, cut the onion and pepper down to one and only 2 cans of beans.  And be sure to cut the spices in about half.

Also, I will adjust the seasonings at the END and take out a few ladlefuls to cool in bowls for the kids.  Then, I add the Hot Sauce or a tad more chili powder, or whatever else I think it might need.  That way I can add a bit more spice for the adults, but still keep it kid friendly!

Chili is one of the most versitile and forgiving dishes.   So easy to modify and make your own. I don’t think I have ever made a pot of chili that tasted the same as the next!  It all depends on what I have in stock in the pantry or what veggies I need to use up!  You could also change out the pumpkin for squash!

Really, With Chili, Anything Is Possible!





Healthy Organic Whole Wheat Ginger-Pumpkin Chia Bread

Also good drizzled with Local Honey or Warmed with Cream Cheese

Delicious drizzled with Local Honey or Warmed with Cream Cheese

Healthy Organic Whole Wheat Ginger-Pumpkin Chia Bread

1 1/2 Cups Whole Wheat Flour (King Arthurs)

3 T Chia Seeds

2 Eggs

1/2 Cup Applesauce (I used Cinnamon)

1/3 Cup Honey

1/3 Cup Coconut Sugar (or Brown Sugar)

2 T Madagascar Bourbon Vanilla Bean Paste (or Vanilla Extract)

2 t Cinnamon

1 t Fresh Grated Ginger or Ground Ginger

1/2 t Fresh Grated Nutmeg

1/8 t Ground Cloves

Pinch Salt

Dash Cayenne

Chopped Crystalized Ginger (awesome addition if you have on hand)

1 t Baking Soda

1/4 t Baking Powder

1 can Pumpkin

Combine Dry Ingredients in large bowl (Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Ground Ginger, Nutmeg, Cloves, Cayenne).  Mix to Combine.  Create a Well in the Center.  Add Wet Ingredients (Eggs, Applesauce, Honey, Vanilla, Fresh Grated Ginger).  Mix.  Stir in Pumpkin and Chia Seeds. Bake 325-350, in prepared Loaf Pan lined with Parchment, 35 mins to an hour. 18-20 mins for Muffins.

Wet Ingredients in the Well

Wet Ingredients in the Well

Bake in Prepared Loaf Pan or make Muffins!

Bake in Prepared Loaf Pan or make Muffins!


Quickly Devoured with a dab of Local Homemade Butter

Moist & Delicious

Moist with Pumpkiney Goodness

This is definitely a recipe that can be easily adjusted to your tastes.  If you don’t care for a quiet kick, OMIT THE CAYENNE.

If you hate Cloves…LEAVE ‘EM OUT.

I used Fresh, Ground AND Crystalized Ginger.  How’s that for taking it up a notch?!?!  Most people will probably not have all 3 on hand.  No worries.  Just use the one you have.  A little goes a long way, but my family really loves the spice.  If you are not sure, Start with only 1 tsp of GROUND Ginger.  Add in from there for the next loaf.  Ginger packs a good little spicy kick, and you might want to see the amount that you prefer.

Also, if you don’t have any Applesauce, you can substitute 1/3 cup Oil (vegetable, safflower, canola…something light).  I was just trying to keep it on the healthy side by omitting all oil.  TIP: You can sub in applesauce for oil in baking most every time!!!  Keep the measurement the same and it should swap right out for ya!

If you don’t have a Whole Nutmeg to grate, you can use ground nutmeg.

Madagascar Bourbon Vanilla Bean Paste.  Wow, oh wow.  You really need to buy this stuff.  It is AMAZING.  Seriously.  The flecks of the Vanilla Bean are just simply sinful.  Devine.  You can use a GOOD QUALITY Vanilla as well.

As for the Sugar…You can sweeten it a tad more with this or you can just use a 1/2 cup of honey total.  I am in love with Organic Coconut Sugar right now and am using it in everything (coffee, baking, etc).  You can always use light brown sugar or dark brown sugar.

And, as always, use Organic Ingredients when possible.  And, be sure all your other ingredients are of the highest, most natural quality you can find.  Remember:  Your Food Is Only As Good As Your Ingredients!



Even the Kids will LOVE it!!!

Even the Kids will LOVE it!!!