Today is the first day of Fall, but Alabama weather disagrees. While I am thankful I live in a warmer climate, I am sad I cannot yet enjoy the look/smell of crisp leaves outside, and bundle up by the fire at night with some soup. But it is the first day of Fall and I know I'm not the only one who wants to celebrate it! I won't be joining others with their sweaters and boots on, but I will enjoy a meal that has Fall written all over it without breaking too much of a sweat.
So, how about some chili served with some pumpkin cornbread? I think I'll make/freeze extra for chili dogs or chili cheese fries on Football Sunday too. ;)
Both recipes are super easy to throw together, and I highly suggest you do like me and make extra to freeze. It's always nice to have instant meals for busy weeknights that are homemade and make your body feel so much better than those store bought, processed instant foods!
So, how about some chili served with some pumpkin cornbread? I think I'll make/freeze extra for chili dogs or chili cheese fries on Football Sunday too. ;)
Both recipes are super easy to throw together, and I highly suggest you do like me and make extra to freeze. It's always nice to have instant meals for busy weeknights that are homemade and make your body feel so much better than those store bought, processed instant foods!
Homemade Chili
Ingredients:
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Optional Ingredients: 2 cans chili beans, and for toppings: cheddar cheese, sour cream, green onion, and fritos or crushed tortilla chips.
Directions:
- Cook ground beef in a stockpot over medium heat. When the beef is half way cooked through, add in the onion, peppers, and green chiles and continue cooking until meat is fully browned.
- Add everything else (except topping ingredients) to the pot and it simmer on low heat, covered for an hour, stirring occasionally. Taste and adjust spices as needed.
- Pour into a bowl and top with your favorite toppings. Also tastes great over a baked potato!
Pumpkin Cornbread
(This is an adapted recipe from Sweet Pea's Kitchen.)
Directions:
- Preheat oven to 400 degrees and grease an 8 x 8 pan.
- Mix all dry ingredients (flour through cornmeal) together and set aside. In another bowl, blend all wet ingredients (eggs through honey).
- Stir the wet and dry ingredients together just until combined.
- Pour batter into 8 x 8 pan and smooth out to evenly cover the pan. Bake for 25 - 30 minutes.
You can freeze this pumpkin cornbread and eat it with your leftover chili! When it's completely cooled, put it in a zip lock bag and freeze. To reheat, put it in a cake pan or on a cookie sheet, cover with foil, and bake in the oven at 400 degrees for 10 - 15 minutes.