I loved how this chili tasted using the pumpkin. Usually chili has a tomatoey kind of taste but this was full of fall flavor. Paired beautifully with my corn muffins.
- 2 Tbsp. olive oil
- 2 cloves garlic
- 1 small onion
- 1 pepper (I prefer red)
- 2 jalapenos (optional - I omitted)
- 1 lb. ground turkey
- 1 tsp. ground cumin
- salt and pepper to taste
- 1 Tbsp. chili powder
- 1 c. water
- 1 (15 oz) can pumpkin puree
- 1 (14.5 oz) can diced tomatoes, with juice (I had none so I substituted 3/4 pumpkin can of water + 2 Tbsp. ketchup - I think I prefer this over the tomatoes)
- 1 (15 oz) can kidney beans, rinsed and drained
- sour cream (optional, as garnish)
- cilantro, fresh or dried (optional, as garnish)
For the complete recipe, see The Whole Life Nutrition Kitchen (she also has a much nicer picture than mine). Here are my notes for this recipe:
- If you follow this recipe exactly, it makes 4 very large pancakes that all fell apart, but that did not change the taste!
- Instead, slowly pour the batter to make smaller pancakes. Skipper prefers the bigger one, all messed up, but Critter likes dollar-sized ones.
Frosted Pumpkin Bars
- My favorite flour blend for this recipe is: 4 c. superfine brown rice flour, 1 1/3 c. potato starch, 2/3 c. tapioca starch but really, I've made it with others, and it has never failed to delight.
- To make it egg-free, replace the 3 eggs with 4 1/2 tsp. Ener-G egg replacer whisked with 6 Tbsp. warm water.
- I cool in the pan for 10 minutes before flipping out to cool on a wire rack.
- Do not frost until it is cool!
Pumpkin Pie Milkshake
No picture - they were sucked down too fast!
- 2 c. vanilla ice-cream
- 1 c. milk
- 2/3 c. pumpkin puree
- 1/4 c. brown sugar
- 3/4 tsp. pumpkin pie spice (or mix of cinnamon and nutmeg)
- cool whip as garnish (optional)
- pumpkin pie spice as garnish (optional)
Combine ice-cream through the pumpkin pie spice in a blender and blend until milkshake consistency. Pour in glasses and top with cool whip or spice, as desired.
We skipped out on the toppings but that did not bother anyone. I tried a few sips to see what it tasted like - though I try to stay away from dairy - and it was very yummy. This would work well with alternative milks as well, though I suspect rice ice-cream and milk would be the best base.