Happy Halloween and to celebrate I am bringing you a special Secret Recipe Club Reveal: Fall Dishes!
Our theme is all about fall: bonfires, pumpkin everything, crisp air, and warm meals. Fall is my favorite season and I love fall traditions with my family, and I especially love Halloween!
For our swap I received Nichole's blog Cookaholic Wife. I was excited to get Nichole's blog because we have been in a cooking board together for a few years. Nichole lives in Maryland with her husband a her kitties (a fellow cat lover!). She loves feeding her family and hosts them for holidays. I can attest, since I have read Nichole's blog for a number of years, her recipes are fantastic. A few of my favorites are: Vanilla Bourbon Pumpkin Pie, Pumpkin & Sausage Penne, Pumpkin Mac & Cheese, and Spaghetti Squash with Pancetta and Peas. Can you see my mind was on all things pumpkin? I know there are jokes about pumpkin and predictable holiday choices....basic...whatever.... I love pumpkin. So what pumpkin/squash recipe did I pick? Pumpkin Chili- oh my was this delicious.
The original recipe called for can of tomato soup and I opted to use a can of tomato sauce and a can of petite diced tomatoes. The swap was an accident because I made the soup for Kellen for lunch the previous day not even thinking that I had the chili on the menu the following evening! Oops! I actually liked the swap because I think the condensed soup might have made it a little sweet for me and this flavor was absolutely perfect! I loved that I could get hints of pumpkin, but not overpowered- even using an entire can!
Thank you Nichole for a wonderful recipe! I already have my family asking me for this new family favorite!
Happy Halloween everyone!
1 lb lean ground beef
1 onion, diced
1 red bell pepper, diced
1 1/2 Tbl chili powder
1 tsp cumin
1 tsp pumpkin pie spice
1 tsp salt
2 cans kidney beans, rinsed and drained
15 oz can pumpkin puree
1 can petite diced tomatoes
1 can tomato sauce
1/2 can of water
Cheese, Sour Cream, and Crackers for Garnish
In a pot, brown ground beef till not longer pink. Add onion and pepper and cook till slightly tender.
Stir in the spices to evenly coat the meat. Add kidney beans, pumpkin puree, tomatoes, tomato sauce, and water (you can add a little more water if the chili is too thick). Reduce the heat to low and allow to simmer for 20-30 minutes.
Serve in bowls. Top with sour cream and cheese, if desired.