I want to share some of the yummy bites I cooked during the month of September. A few recipes I have shared in previous posts, but this one will feature the recipe for Pumpkin Chili–perfect for fall.
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September 22nd was the first day of fall and I wanted to make a comforting bowl of soup with all the flavors of fall, inspired by what I had in my pantry. The pumpkin adds a touch of sweetness to the broth. Use what you have on hand! I had a few cups of frozen homemade bone broth, as well as store bought. Ground turkey and ground beef were used. I recently made it as our meal for a weekend away. I froze 2 servings and stored the rest in an airtight container for traveling.
Tips:
- You can’t have chili without cornbread! I quickly whipped up this recipe and only used 1/4 cup of sugar, without it changing the outcome.
- When measuring sticky ingredients, spray the measuring tool with cooking spray and it’ll slide right off!
Mixing the ingredients for the cornbread using this handy tool.
I first tried the cornbread with warmed apple butter! I think it would be fun to create a Cornbread Flight–think of the possibilities! Apple butter, honey butter… Enjoy!
Gathered and Growing 
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