Embracing Fall When its Still 90 Degrees Out

We’re supposed to get cooler weather this weekend (thank goodness) but just because it’s still summer outside and I’m still wearing shorts, t-shirts, and flip flops doesn’t mean I don’t also want all the fall things in my life, too. 

For me, part of embracing fall is making everything pumpkin-flavored. I tried out this recipe this week and P even was a big fan (he is not a pumpkin lover like I am). I think it worked because it’s still flavorful and you can taste the pumpkin, but it’s not overwhelmingly PUMPKIN. Plus, it lends itself really well to the addition of your favorite hot sauce (which I put on almost everything).

Sneaky begging dog in the background


Recipe was modified from here though I added probably four times as much garlic and chili powder and red pepper flakes because I like my food spicy. 

* 1 pound ground beef
* 1/2 teaspoon crushed red pepper flakes, or to taste 

* 3 cloves minced garlic 

* 1 large onion, diced 

* 1 green bell pepper, chopped 

* 1 red bell pepper, chopped 

* 1 (15 ounce) can kidney beans, rinsed and drained 

* 1 (15 ounce) can black beans, rinsed and drained 

* 1 (15 ounce) can Great Northern beans, drained and rinsed 

* 1 (8 ounce) can tomato sauce

* 2 (14.5 ounce) cans petite diced tomatoes 

* 1 (14.5 ounce) can fire roasted diced tomatoes 

* 1 (15 ounce) can pumpkin puree 

* 2 teaspoons pumpkin pie spice 

* 2 teaspoons chili powder (or more of you like spicy)

* 1 teaspoon ground cumin 

* 1 teaspoon salt, or to taste 

Directions

* Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.

* Once the beef is cooked, add the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. 

* Cook on Low until the chili is hot, 1 to 2 hours.

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