Micro-Packed Meaty Chili w/ Pumpkin Cornbread

It’s that time of year to but out the slow cooker and whip up some comfort food! What better way to do it with chili and pumpkin cornbread?! … you know we had to sneak pumpkin in there somewhere!

This recipe is filling, nutritious, a little indulgent and is sure to fill you up!


For the Chili:


  • 1 lb 93/7 Ground Beef
  • 1 Can Organic Black Beans
  • 1 Cup Corn
  • 6oz Zuchinni (1 large)
  • 150g Carrots, diced
  • 150g Onion, diced
  • 4 0z Crimini Mushrooms
  • 15oz can Tomato Sauce
  • 15oz can Diced Tomatoes
  • 2 Cloves Garlic
  • 1T Olive Oil
  • 2T Chili Powder
  • 1T Cumin
  • Salt to taste
  • Dash of Cayenne Pepper


  • Brown ground beef and veggies (except Mushrooms, beans and corn) in olive oil until pink is almost gone.
  • Combine with the rest of the ingredients in slow cooker and mix well.
  • Cook on low for 8 hours, stirring occasionally

Macros for one serving: 6F 19C 16P

*We recommend weighing the whole batch in ounces or grams, this way if you have leftovers you can weigh out however many servings you’d like!

For the Pumpkin Cornbread:


  • 1 1/2 Cup Pumpkin Puree
  • 1 Cup All Purpose Flour
  • 1 1/2 Cup Organic Cornmeal
  • 1/3 cup Raw Sugar
  • 3/4 Cup Nonfat Greek Yogurt
  • 2T Coconut Oil (melted)
  • 2 Whole Eggs
  • 3/4 Cup low-fat Milk
  • 1T Baking Powder
  • 1/2t cinnamon
  • 1/2t sea salt


  • Preheat oven to 350 and line 18 muffin tins with paper muffin liners, spray with non–stick spray
  • Mix pumpkin, eggs, yogurt, milk and oil together.
  • In a separate bowl, mix the rest of the dry ingredients.
  • Slowly combine wet and dry until smooth
  • Evenly disperse into 18 muffins.
  • Cook for 20-22 minutes

Macros for 1 muffin: 2.7F 17C 3.6P