Pumpkin Chili with Homemade Cornbread

In the pumpkin frenzy that’s happening while my husband’s out of town, I made pumpkin chili last weekend when I thought maybe it was going to be fall (the temperature was a chilly 71 degrees)! The pumpkin added a zesty orange color and just a hint of warm pumpkin flavor in the background.
With homemade cornbread drizzled with honey, it was the perfect fall dinner (never mind that it was 85 degrees the next day)!

Pumpkin Chili

1 lb lean ground beef
1 medium onion, chopped
2 cloves garlic, finely chopped
2 16-oz can kidney beans, undrained
1 cup pumpkin puree
1 14-oz can crushed tomatoes
1 14-oz can tomato sauce
1 package chili seasoning
1 bay leaf
Water

Heat a large pot over medium-high heat. Brown ground beef; drain. Add onion and garlic and cook until onion and garlic are soft, about 5 minutes. Add the rest of the ingredients, bring to a boil. Turn down heat to low and simmer for 30 minutes (add water if chili gets dry).

Advertisements

One thought on “Pumpkin Chili with Homemade Cornbread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s