I’m writing this post on a Friday night and I’ve had an amazing day. The best day, actually.
I’ve had SO MUCH anxiety all week because this is final exam week for my NTC certification. Deep down, I knew that I would pass. I know that I know my shit. But I was still nervous. What if I don’t pass? Did I just waste all my money on this certification? Do I actually know anything about nutrition?
Why oh why is it so easy to spiral downwards but not upwards? That’s an unfortunate reality, but luckily I’m 100% in control of my thoughts. And thus my mood, mindset, and health.
I took a few deep breaths and literally told myself “you’re gonna pass, you got this”, before starting the test. Out loud – that’s important. I don’t know why that’s important, but it is. Thinking positive thoughts is great, but actually speaking those thoughts out loud makes them real. This completely flipped my negative thoughts in a snap. So I took the test and WHAT. DO. YOU. KNOW. I passed!
So I celebrated how any new nutritional therapy consultant would: an amazing workout, bacon, broccolini, and a few hours at Whole Foods.
I also had a meeting and FINALLY set a date to release a project I’ve been working on for months now. More to come on that… but Feb 28 is the big day! Stay tuned.
Anyways, I made this chili recipe a few weeks back, remade it tonight, and decided it definitely has to go on the blog. It’s SO. FREAKIN. GOOD.
I typically go for a super spicy chili – sweating and crying is usually a sign of a good batch for me. This chili is the exact opposite. It’s sweet, comforting, and damn tasty. It honestly might be my new favorite chili recipe, which is saying A LOT, because I LOVE CHILI. I’ve made an Ancho Butternut Squash Chili, a Chipotle Carrot Chili, and a Turkey Vegetable Chili for the blog. But I’ve made so much more chili than just those recipes. I eat chili almost as much as I drink water. Especially when it drops below 70º.
It’s supposed to rain this week, so I’m pretty damn excited to have chili in the fridge for cool nights.
Happy eating, everyone! 🙂
| Prep Time | 20 minutes |
| Cook Time | 150 minutes |
| Passive Time | 120 minutes |
| Servings |
servings
|
- 1 small sweet pumpkin
- 3 Tbsp coconut oil
- 2 pounds pork chorizo *pastured and organic pork, no sugar added
- 1 red bell pepper
- 1 orange bell pepper
- 1 pasilla pepper
- 1 anaheim pepper
- 2 cups beef bone broth Kettle & FIre
- 2 Tbsp chili pepper
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 tsp cinnamon
- 1 tsp pink himalayan salt
- chopped green onion for garnish
Ingredients
|
|
- Preheat oven to 400º.
- Cut pumpkins in half and brush the insides with 1 Tbsp melted coconut oil. Place face down on a baking sheet and bake for about an hour, or until tops begin to brown.
- When pumpkins are done, scoop out the insides, place in a bowl, and set aside.
- Heat remaining 2 Tbsp coconut oil in a large pot over medium heat.
- Chop onion, bell peppers, pasilla pepper, and anaheim pepper. Add to heated pot.
- When the onion becomes translucent, add the chopped garlic and stir. Be careful to not let the garlic burn.
- 2-3 minutes after adding the garlic, add the chorizo. Use a spatula to break apart the meat.
- When meat has browned, add the pumpkin, bone broth, and spices. Mix well.
- Reduce heat to low, cover, and let simmer for an hour.
- Top with avocado, green onion, or whatever toppings you like!