Tag: Pumpkin

Pumpkin Chipotle Chili

Pumpkin Chipotle Chili

Posted on by Amy MS, RD, LDN

Pumpkin Chipotle Chili

Pumpkin Chipotle Chili
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Pumpkin Chipotle Chili

Pumpkin Chipotle Chili

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  • Author: Amy RD, LDN
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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Description

The perfect fall dinner! You won’t even miss the meat with this triple bean, pumpkin, chipotle chili. Pumpkin adds fiber, vitamin A and a delicious creaminess to this fall meal.

Ingredients

Units Scale
  • 1 Onion, diced
  • 1 tbsp Olive Oil
  • 1 Orange Bell Pepper, diced
  • 3 Garlic Cloves, minced
  • 2 cups Chicken Stock or Vegetable Stock
  • 1/4 cup Water
  • 15 oz Pinto Beans, Canned
  • 15 oz Kidney Beans, Canned
  • 15 oz Black Beans, Canned
  • 15 oz Canned Pumpkin Puree
  • 1 Chipotle in Adobo + 1 Tbsp Chipotle Sauce
  • 30 oz Petite Diced Tomatoes
  • 1 tbsp Chili powder
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Cumin
  • 1 pinch Cinnamon

Instructions

  1. Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes.
  2. Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
  3. In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture.
  4. Next, add the remaining ingredients. Stir together with a wooden spoon or spatula.
  5. Cover and cook on low for 6-8 hours.
 
 

Notes

  1. If you like extra spice, add more chipotle peppers or adobo sauce!
  2. When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.
  • Prep Time: 10
  • Cook Time: 6 Hours
  • Category: Chili, Slow Cooker
  • Method: Slow Cooker
  • Cuisine: Slow Cooker

Nutrition

  • Serving Size: 1
  • Calories: 220
  • Sugar: 7
  • Sodium: 1175
  • Fat: 1
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 41
  • Fiber: 14
  • Protein: 12
  • Cholesterol: 0

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Homemade Pumpkin Pie Spice

Homemade Pumpkin Pie Spice

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Homemade Pumpkin Pie Spice

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Homemade Pumpkin Pie Spice

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  • Author: Amy RD, LDN
  • Total Time: 5 minutes
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Description

Homemade pumpkin pie spice mix, perfect for fall baking!

Ingredients

Scale
  • 3 tbsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Ground Nutmeg
  • 1 1/2 tsp Ground Cloves
  • 1 1/2 tsp Ground Allspice
  • 1/2 tsp Ground Cardamom

Instructions

  1. Add all spices to a bowl and mix together with a whisk or fork.
  2. Store in an airtight container until ready to use!
 

Equipment

  • Prep Time: 5
  • Category: Spice
  • Method: No Cook

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

Pumpkin Scones
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Pumpkin Scones

Whole Grain Pumpkin Scones – One Bowl! With Optional Easy Icing

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  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
  • Yield: 10 Scones 1x
  • Diet: Vegetarian
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Description

Better than bakery scones, these homemade pumpkin scones save on fat and calories but not on flavor.

Ingredients

Scale
For the Scones
  • 2 cups Whole Wheat Flour
  • 3/4 cup Oat Flour
  • 1 tbsp Baking Powder
  • 3/4 tsp Kosher Salt
  • 2 1/2 tsp Pumpkin Pie Spice
  • 5 tbsp Unsalted Butter
  • 2/3 cup Pumpkin Puree
  • 1/3 cup Maple Syrup
  • 1 Egg
  • 2 tsp Vanilla Extract
Simple Vanilla Icing
  • 1/2 cup Powdered Sugar
  • 1 tbsp Almond Milk (or soy for nut free)
  • 1/4 tsp Vanilla Extract

Instructions

  1. Preheat oven to 425°F and line sheet tray with Silpat or parchment paper. Set aside.
  2. In a large bowl, add the whole wheat flour, oat flour, baking powder, salt and pumpkin pie spice. Whisk together to combine.
  3. Next, cut the 5 tbsp of unsalted butter into small pieces. Then, add to the dry ingredients. Using a pastry cutter or a fork, blend the butter into the dry ingredients until the butter is incorporated and the size of peas.
  4. Add the wet ingredients to the bowl: canned pumpkin, maple syrup, egg, and vanilla extract. Stir into dry ingredients with a spatula until the dough just comes together.
  5. Place dough onto prepared sheet tray. Form into 9 inch round circle. Using a bench scraper or butter knife, score the dough in half then each half into 5 slices.
  6. Bake for 12-15 minutes until firm to the touch. While scones are baking, mix up the icing.
  7. In a small bowl, whisk icing ingredients together until smooth. Allow scones to cool for at least 5 minutes before topping with icing. Using a spoon, drizzle icing over the scones. Enjoy!
 

Equipment

  • Prep Time: 10
  • Cook Time: 15
  • Category: Breakfast, Snack, Dessert, Vegetarian
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 244
  • Sugar: 14g
  • Sodium: 301mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Carbohydrates: 39g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 34mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Savory Pumpkin & Lentil Quesadillas

Savory Pumpkin & Lentil Quesadillas

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Savory Pumpkin & Lentil Quesadillas

Lentil Pumpkin Quesadillas
L
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Lentil Pumpkin Quesadillas

Savory Pumpkin & Lentil Quesadillas

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  • Author: Sam PharmD
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Diet: Vegetarian
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Description

Flavorful, filling & fast! These savory pumpkin and lentil quesadillas are the perfect lunch, dinner or appetizer. Plus they are great for using up that little bit of leftover pumpkin!

Ingredients

Scale
  • 1/2 cup Canned Lentils (drained and rinsed)
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Baby Spinach
  • 1/4 cup Bell Pepper, Diced
  • 1/4 cup Reduced Fat Mexican Shredded Cheese
  • 1/8 tsp Ground Cumin
  • 1/8 tsp Onion Powder
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Paprika
  • Chili Powder
  • 2 Whole Wheat Tortillas
  • 1 tsp Olive Oil

Instructions

  1. Heat a skillet or cast iron pan to medium heat. Add 1 tsp olive oil, then add bell pepper and cook until tender.
  2. Next to the skillet add the lentils, pumpkin, spinach and spices. Cook until spinach slightly wilts.
  3. Heat a separate pan to medium heat. Place one tortilla down into skillet, add half the cheese, top with the lentil pumpkin filling then add remaining cheese to top of filling. Place second tortilla over top to make your quesadilla. Cook for 2-3 minutes then flip and cook another 2-3 minutes until the cheese has melted.
  4. Serve with Greek yogurt, salsa and hot sauce (if you like spicy!)
 

Equipment

  • Prep Time: 10
  • Cook Time: 5
  • Category: Appetizers, Lunch, Dinner, Vegetarian
  • Method: Skillet
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 376
  • Sugar: 7g
  • Sodium: 456mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 19g
  • Cholesterol: 17mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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