Pumpkin Chili with Pumpkin Cornbread

Happy Fall! Hope you enjoy this tasty recipe to keep you warm this season.


Pumpkin Chili
3 pounds ground turkey
1 medium onion chopped
1 can pumpkin puree
2 cans hot chili beans
2 can condensed tomato soup
2 bottles chili sauce
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/3 cup brown sugar
1 teaspoon chili powder
1 teaspoon pepper

In a large pot cook onion and ground turkey until browned. Drain and add remaining ingredients. Add water to reduce thickness if that is your preference. Simmer 60-90 minutes and enjoy.

Pumpkin Cornbread
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 cup brown sugar
1 cup cornmeal
1 can pumpkin puree 2 whole eggs
1/4 cup olive oil
1 tablespoon molasses

Pre-heat oven to 400 degrees and grease an 8×8 baking dish.

Whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.

In a separate small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

Stir the wet ingredients into the dry ingredients until combined, and then pour the batter into the pan, smoothing out the top as much as possible.

Bake about 25-30 minutes or until a knife inserted in the center comes out clean.


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