As much as I loved our summer and the wonderful sunshine and warm weather, I am excited about the change in the season. I love when the leaves start to fall and all our favorite comfort foods fill our home with a warm aroma. I love pulling out my fall candle scents and decorating in pumpkins and leaves. This year I have even found a new love of SCHOOL. Now with the Lil' E in Kindergarten and Doble and Razy in Preschool, I have a couple hours a week to go shopping alone or do some fun crafts. Who knows maybe I will even get some blogging done.
As a tribute to the change in season and the start of fall (I know I am a bit early), I made Pumpkin Chili for dinner. I had a bunch of requests for the recipe so here I am sharing it with you. Enjoy! And Happy Fall!!
2 lbs ground beef
1 large onion, diced
1 green pepper, diced
3(15oz) cans kidney beans, rinsed and drained
2 (15oz) black beans, rinsed and drained
1 (48oz) tomato juice
1 (28oz) peeled and diced tomatoes
1/2 cup (15oz) canned pumpkin puree
1/4 cup white sugar
1TB pumpkin pie spice
1TB chili powder
2 tsp cumin
1-2tsp cayenne pepper (depending on preference)
Cook beef. Stir in the onion and cook for another 5 minutes. Stir in beans, juice, tomatoes, and pumpkin puree. Add sugar and spices. Simmer for one hour.
I like to let it simmer longer sometimes. It is very good the first night, but even better the next.
When I use the big can of pumpkin puree I like to use the remaining pumpkin to make pumpkin bars.
2 cups sugar
2 cups pumpkin puree
3/4 cup melted butter
2 cups flour
2 tsp. baking pouder
1 tsp baking soda
1/2 tsp. cinnamon
3 oz cream cheese
6 TB butter
1 tsp vanilla
1 TB milk
2 cups powdered sugar
Preheat oven to 325. Cream eggs and sugar. Add pumpkin and melted butter. Add in dry ingredients and mix well. Pour into a greased 11x17 jelly roll pan for 25 minutes. When cooled frost with the cream cheese frosting.