This post is sponsored by Cabot Creamery, in conjunction with Healthy Aperture, as part of a blogger cooking contest. All content, opinions and enthusiasm remain my own!

I’m starting to get those fall-time feels! Cooler weather, cozy meals, seasonal flavors, and this year more family time around the dinner table. Not only are we staying home more and eating out less, we’ve also got a couple college kids who are able to extend their visits thanks to this new online learning situation. 

That being said, I’ve had to flex my creative cooking muscle to come up with budget-friendly ideas that will keep my three hungry guys filled up without breaking the bank (and interfering with my running shoe budge, lol). Cheesy, hearty meals are ALWAYS a winner with them, so I’ve relied on flavorful Cabot cheese, along with staples from my pantry) to create a Chipotle Pumpkin Cheddar Grits & Black Bean Bowl.

This budget-friendly, plant-powered meal-in-a-bowl has been a repeat request with my sons and husband thanks the to the Vermont Sharp Cheddar Cheese from Cabot Creamery. The creamy texture and rich buttery tang made every bite from this bold bowl epic. If you’ve never tasted one of the cheddar varieties from Cabot, you’re missing out! They are truly a cut above in quality, also 100% lactose-free and naturally aged. Cabot Creamery is a dairy cooperative own by 800 families throughout New England and New York and it’s obvious a lot of care and love goes into making the cheese (and other dairy products on the roster). 

In addition to the sharp cheddar cheese, another reason this cheese grits bowl recipe is amazing is the sheer convenience. Not only does it take just 30 minutes to make, most of the ingredients are either stuff I normally stock in the fridge (cheese, milk) or are pantry staples (grits, canned black beans, canned pumpkin, and veggie stock). So, on those days when I didn’t get to the store, Chipotle Pumpkin Cheddar Grits & Black Bean Bowl has become an easy way to serve up a beautiful and nourishing meal in a snap.  

Ingredient tips: When selecting grits for the recipe, I highly encourage the use of stone ground grits (similar to polenta). While stone ground grits take a little longer to cook, the resulting texture is well worth it!  For the cheese, again, . . . the Vermont Sharp Cheddar from Cabot Creamery is the only way to go – unless you want to swap in their Seriously Sharp Cheddar for even more bold taste. My recipe calls for vegetable broth to keep the recipe suitable as an easy vegetarian meal, but I will often substitute in a bone broth into my grits for added nutrition and richness. Pumpkin from a can (just plain puree, not sweet pie filling) adds that fabulous fall flavor (along with extra fiber) that also plays well off the smoky chipotle spice. Of course, the Chipotle Pumpkin Cheddar Grits are delicious served as the “bowl” I have outlined in the recipe, but it’s also a delicious base for a ragu or skillet of sautéed greens.  Or, just as a plain side or snack, with a little butter – that’s how my kids finish off the leftovers!

If you are only cooking for one or two, the chipotle pumpkin grits (and toppings) leftovers stay good chilled for 3 to 4 days. Or, you can individually portion and stick in the freezer until a quick meal is needed. Then, simply thaw overnight in the fridge (or last minute with the “defrost” button” on microwave) and reheat in the microwave for a few minutes. It also makes a great take-along work or school lunch if you have access to a microwave.  Meal prepping or batch cooking like this is definitely a budget-friendly meal technique, there is no waste and an economy of scale on the ingredients!

Enjoy! Let me know your thoughts on this unique cheese and pumpkin recipe and if you got creative and switched up the toppings. And, don’t forget to check out Cabot – follow their socials to get loads more quick, easy, and inexpensive meal ideals. Twitter | Pinterest | Instagram | Facebook

* Recipe makes 6 servings, each with 395 calories, 24g net carb and 20g protein. Also, 56% suggested daily value for vitamin and 39% for calcium, plus nearly 9g dietary fiber among other important nutrients.

Print

Chipotle Pumpkin Cheddar Grits & Black Bean Bowl

Prep Time

40 mins

Cook Time

25 mins

Total Time

30 mins

 

Calories: 395 kcal

Ingredients

• 2 cups vegetable broth
• 2 cups whole milk
• 2/3 cup pumpkin puree from can
• 1 cup stone ground yellow grits
• 8 ounces Vermont Sharp Cheddar Cheese from Cabot shredded
• 1 teaspoon salt
• 1 to 2 teaspoons chipotle chile powder

Toppings:

• 2 cups black beans from can fine, drained
• 1 medium avocado chopped
• ¼ cup pepitas about 2 ounces
• Additional Vermont Sharp Cheddar Cheese from Cabot if desired

Instructions

1. To prepare grits, add broth, milk and pumpkin to 2-quart capacity pot and whisk together to combine.
2. Bring mixture to boil over medium high heat; stir in dry grits. Turn heat to low and simmer, stirring frequently for approximately 25 minutes until thickened and grits tender.
3. Remove from heat and stir in the Cabot Vermont Sharp Cheddar Cheese, until melted.
4. Stir in salt and chipotle powder to desired level of seasoning.
5. Add drained beans to a microwave-safe bowl and heat for 60 to 90 seconds in microwave until warmed.
6. Add warmed beans, avocado chunks, and pepitas to top of grits. Sprinkle with additional cheese, if desired. Serve family style.