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October 2012


Grown-Ups Eat Pumpkin Chili.


I’ve always said October was my favourite month.

First comes the leaves. Then Thanksgiving. And shortly thereafter, my birthday.



I turned 26 the way I would have pictured turning 26 when I was 16. I spent the day with collegues at work wearing brogues and a sweater vest and doing very serious important work which I care deeply about. And then I came home, tidied my one bedroom downtown apartment, put on a fresh pair of stockings and headed out to spend the evening among friends.

It was beautiful. And silly. And a little debaucherous.





But all in all it was all I could ask for. Which is saying a lot, because now that I’m 26 (a grown up) I have pretty high expectations. 

I’m using all of this as a preface before the real highlight of my day (the first of my 26th year), a pumpkin spiced chili recipe I whipped up off the cuff that turned out to be an absolute gem. I hope you enjoy it as much as I did. 

Pumpkin Spiced Chili



  • 1 tbsp coconut oil
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 2 tbsp coconut flour (optional, but helps for thickening)
  • 1/2 cup water
  • 1 heaping tbsp cocoa powder
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 3-4 whole cloves
  • 1 cup pumpkin, mashed (I used a freshly roasted pie pumpkin but I’m sure canned would work just fine)
  • 1 cup of crushed tomatoes
  • 1 large or 2 small cans of black beans, with liquid
  • 1-2 tbsp honey or agave
  • a few dashes of hot sauce (cholula = <3 )


  1. Warm coconut oil in a large pot over medium heat.
  2. Sautee onions, garlic, carrots and celery in oil until soft and fragrant.
  3. Add spices and coconut flour, followed by a half cup water. 
  4. Add tomato, pumpkin, beans in liquid and honey.
  5. Bring to boil and then reduce to a simmer. 
  6. Simmer on low heat for 20 minutes, stirring frequently and adding 1/2 cup of water as needed.
  7. Adjust seasonings to taste. I did not need any additional salt, but I ended up adding in a little extra cinnamon, cocoa and honey.

Serve as is or use half a roasted pumpkin as an edible bowl! Enjoy.