I’ve been looking forward to this week for quite some time. One of my good friends from college is getting married over the weekend. I haven’t seen her in a while and am hoping to be able to hang out with her a little bit before the wedding. (As much as you really can during that busy time.)
I’m also looking forward to a little time away without the munchkin. We haven’t been away from baby girl since our anniversary in June. I know we’ll enjoy the time away, even though it’s only one night. Originally when I thought about this trip, I couldn’t imagine being away for more than one night.
|I’ll miss my adorable little kitchen helper.|
Yeah right, who was I kidding?? I am dying for this vacation right now and would love another day away. Miss crabby pants has been testing my patience lately. (On a similar note, she has yet another tooth coming in.) When it actually comes down to it though, I know I will miss seeing her, since I’m with her constantly. Her “Ma T” (hubby’s mom) is staying with her at home, so she’ll be in good hands while we’re gone.
It should be lots of fun catching up with college friends and hopefully getting to enjoy the beach a bit. (The wedding is on Hilton Head Island. Um, yes please!)
I’m also excited to meet the bride’s fiancé , since I don’t know him because they met after college. I don’t see her much anyway, but I’m sad that after the wedding, he’ll be whisking her out West. Maybe it will be a good excuse for a vacation one year.
On to the pumpkin chili…
This chili would be perfect on Halloween, slowly simmering on the stove, as the kiddos get ready for trick or treating.
It is a thick, hearty chili, perfect for filling up little (and big) bellies on a cool, fall night. The pumpkin flavor isn’t very strong, but adds an extra serving of veggies to your meal.
Serve it alongside these Pumpkin Drop Biscuits for a ghoulishly delicious and healthy Halloween dinner. (Hey, they need something healthy before they eat their weight in candy!)
Notes on this recipe:
1. Don’t be scared of the pumpkin, it just adds more veggies to the soup. You don’t really distinctly taste the pumpkin.
2. The spike seasoning is a must for this recipe. I used this homemade version from So Sew Retired (I didn’t use as much salt as she did though).
- 1 – 1 1/2 pounds ground turkey
- 1 yellow onion, diced
- 1 small poblano pepper, diced
- 1 Tablespoon minced garlic
- 1 Tablespoon ground cumin
- 1 Tablespoon + 2 teaspoons ancho chile pepper (or just a regular chile powder)
- 2 Tablespoons fresh cilantro, chopped
- 1 teaspoon dried oregano
- 2 teaspoons Spike seasoning (I used a <a href=”http://lpfretired.blogspot.com/2012/08/lindas-copykat-spike-seasoning-mix.html”>homemade version from here</a>)
- 3 cups beef broth (gluten-free)
- 15 ounce can kidney beans, drained and rinsed
- 2 – 15 ounce cans black beans, drained and rinsed
- 15 ounce can pure pumpkin (not pie filling)
- 2 – 14.5 ounce cans petite diced tomatoes
- Fry ground turkey, onion and poblano pepper in a large pot over medium heat until meat is cooked through. Add garlic and cook 1 minute longer, or until fragrant. Add cumin, chile pepper, cilantro, oregano, and spike seasoning and stir. Cook for 2-3 minutes longer. Pour in beef broth, while stirring. Add in beans, pumpkin and tomatoes.
- Bring to a boil, reduce heat and simmer on low, covered for 30 minutes or longer. (You can eat after 20-30 minutes, but the longer you cook it, the more the flavors will be blended.)