Recipes

Holiday Eats!

Pumpkin Chili

• 1 small pie pumpkin, peeled & cubed • 2 quarts vegetable stock • 1 large yellow onion, diced • 2 orange bell peppers, diced • 2 fresh jalapenos, diced • 2 garlic cloves, minced • 28oz can fire roasted tomatoes, diced • 2 15oz cans garbanzo beans, drained • 15oz can black beans, drained • 3 Tbsp chili powder • 1 Tbsp ground cumin • 1 tsp smoked paprika

1. Place peeled & cubed pumpkin, vegetable stock, 1 tsp salt, and 1 tsp fresh ground pepper in a medium stock pot. Bring to a boil, reduce heat & simmer 20-25 minutes or until pumpkin is very tender. Use blender or immersion blender to blend until smooth. This will be the base of the soup.

2. In a separate larger stock pot add onion, bell pepper, jalapeno, cook about 7 minutes until vegetables are just tender. Add garlic, cook another minute. Add in spices to the bottom of pan, cook until fragrant, about 30 seconds.

3. Add tomatoes to onion and spice mixture and scrape the bottom of the pan and stir frequently. Add in beans.

4. Finally pour in the pumpkin puree and stir until well combined.

Season to taste.

5. Pour into your favorite soup bowl, garnish with toasted pepitas & enjoy wonderful flavors of fall. Recipes courtesy of Andrew Elgersma – Sioux Falls Food Coop

Apple Oat Muffins

• 2 local red apples (honeycrisp, gala, pink lady), peeled & diced • 2 Tbsp brown sugar • 1½ tsp pumpkin spice • 2 c organic unbleached all-purpose flour • ½ c organic whole wheat flour • 1 c rolled oats • 2/3 c brown sugar • 1 tsp salt • 1 Tbsp baking powder • 1 tsp baking soda • 2/3 c unrefined coconut oil, melted • 1 c applesauce • 2/3 c oat milk

1. Add first three ingredients to small sauce pan. Cook over medium low heat until sugar has started to caramelized.

About 5-10 minutes, set aside.

2. In large mixing bowl combine all dry ingredients, mix thoroughly. Be sure to break up any clumps of brown sugar.

3. Add in coconut oil, applesauce, oat milk. Stir until just combined. Fold in caramelized apples.

4. Spray muffin tin with non-stick spray. Scoop in enough muffin batter to leave about a ¼ inch of space for room to rise.

Sprinkle a few oat flakes right on top of each muffin.

5. Bake in a 350 degree oven 15-18 minutes until toothpick comes out clean when inserted into the center of the muffin.

Let cool 20 minutes.

6. Enjoy!

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