1 Can = 2 Recipes! Pumpkin Chili and Pumpkin Honey Cornbread

I am excited to share not one, but two pumpkin recipes today… and, they both complement each other very well! Every time Fall rolls around, I start craving me some chili… I usually make my Chicken Chili with Red Sauce (let me know if you want the recipe), but from time to time I like to try out a new chili. Why not try out a pumpkin chili AND cornbread?!! I must be lucky when it comes to trying out recipes lately, because they were both DELICIOUS. This is definitely my FAVORITE red chili now! I hate to admit this, but I ate three bowlfuls in a row… that is how crazy good this stuff is.

You can whip this chili up quickly, especially if you have beef already cooked up in the freezer. I microwaved the beef, then I cooked it on the stove top with half an onion I cut up. The rest is just dumping cans into the pot and a little spice sprinkle here and there. Easy PEASY.



The recipe is posted below… but, here are some snap shots from the overall cooking experience. After sauteing the beef with the onion, add all the cans of beans.

Then add the tomatoes and 3/4 a can of PUMPKIN!!! 



Then add the spices, salt and pepper.

Turn the temp down to Low and simmer for an hour.

I am not a big pepper fan, so I took all of the peppers out of the recipe… it is still in the original recipe link below if you love peppers. This chili is pretty mild, but has a lot of flavor to it… I especially loved the fire roasted diced tomatoes, I have never gotten a can of that stuff before, but WOW. Yum!  



I hope you saved that can of pumpkin, because you should have 1/4 of a can left that you can use for the next recipe… Pumpkin Honey Cornbread!!!

Here are the ingredients for the Pumpkin Honey Cornbread, it looks like a lot… but, this is another dump it all together and mix kinda recipe. 



Mix melted butter, sugar and honey together.



Then add flour, corn meal and PUMPKIN!

Mix the buttermilk in

Mix until the flour dissolves

Spread it into an 8×8 baking pan

This pumpkin honey corn bread is so good with melted butter and warm honey on top. You’ll want to lick your fingers, it is dense yet a little sweet. A perfect combination with the chili.

You know what else is awesome about this chili? It makes up a big batch, I am still taking it in my lunch for leftovers and tomorrow is Wednesday. I have had it four days in a row for lunch and I don’t care, it is that GOOD!!! 

Happy Fall Ya’ll!


Pumpkin Chili from Crumbs and Chaos