It’s NOVEMBER 1st, y’all!
That means it’s “officially” holiday season around my home. Though, the 86 degree temps haven’t received the memo.
I am a huge fan of pumpkin, so I decided to try a new recipe today… Pumpkin Chili.
I used lean ground turkey, 3 types of beans, and of course pumpkin. But, pumpkin pie is sweet so I just had to add some sweetness to my recipe.
My house smelled amazing all day and my kids both ate 2 bowls. I think it’s a hit!
2lbs Lean Ground Turkey
1 medium onion, chopped small
2/ 15oz cans of seasoned black beans (I used Trappey’s)
1/ 15oz can seasoned kidney beans (I used Trappey’s)
1/ 15oz can seasoned Pinto beans (I used Trappey’s)
1- LARGE can of pumpkin (28 oz)
1- small can of diced tomatoes with mild green chilies (I used Rotel)
1.5TB Pumpkin Pie Spice
3/4 cup brown sugar
Salt to taste
Shredded cheese- optional
Sour Cream- optional
Brown your turkey and onion in a skillet until cooked through. (I sprinkled a dash of both chili powder AND pumpkin pie spice in the mixture to cook.)
Dump meat and onions into a large Crock Pot (or deep pot on the stove).
Add all other ingredients (except cheese and sour cream) and stir well.
Set Crock Pot on low and cook for 8 hours or High and cook for 3 hours OR set stove burner on low and cook all day. Stir regularly on the stove.
To serve, stir well and top with cheese and/or sour cream if you’d like!
I also made Mini Pumpkin Cornbread Muffins.
2- small box Cornbread Mix (Jiffy is what we use)
1/ 15oz can of pumpkin
1tsp Pumpkin Pie Spice
3/4-1 cup water
Preheat oven to 375.
Mix cornbread mix, pumpkin, pumpkin pie spice, and 1/2 cup water. Add more water if needed. You want the mixture incorporated, but not soupy.
Spoon muffin mixture into lightly sprayed muffin tins or pan. Cook 16-25 minutes, depending on size of pans.
Serve warm with butter or honey butter!