10.24.2008

RECIPE: Pumpkin Chili and Sweet Corn Bread

A while back I had intentions of starting a recipe blog. But then I concluded:
- I'd rather blog about sewing (so I did).
- Would anyone really reference the recipes on a separate blog?
- Do I need this many blogs?
(can I stop using that word?)

Instead, I think I'll post recipes from time to time here (since I've already taken many pictures to go along). All recipes can be referenced in my side bar to the right.
Here we go....

I found this recipe for Pumpkin Chili on my friend Jodie's recipe blog. The title "pumpkin chili" is a little deceiving because the name sounds SO endearing to those who love pumpkin (me). But you really can't taste the pumpkin all that much. It does, however give it a smooth, creamy texture. * If making this again, I would add chunks of Butternut Squash to give it that harvest feel. Since I was short on ingredients (and I don't like onions and garlic), I made a few changes to the recipe and here's what I came up with:
PUMPKIN CHILI:
1/2 pound low fat-content ground beef (or ground turkey)
2 small zucchini, diced
2 small yellow squash, diced
1 16oz can kidney beans, undrained
1 cup Pumpkin Puree (canned or homemade, I used canned)
1 14oz can Crushed Tomatoes
1 14oz can Tomato Sauce
1 package Chili Seasoning (or you can use Chili powder and other seasons to your liking)
Water
* If making this again, I would also add chunks of Butternut Squash to give it that harvest feel.

Brown the beef in a large pot, with salt/pepper/onion flakes to season. Drain any excess fat. Add the rest of the ingredients and bring to a boil. If the chili is too thick, add a little water. Turn to low and simmer for 3o minutes, stirring periodically. Top with a spoonful of low-fat sour cream and a square of Sweet Corn Bread (recipe below).
_____________________________________________

This corn bread is the best I've ever had. I can't claim credit for it because it's my mother's recipe. But I'll share the yummy goodness. The secret? SUGAR. Top it with a little butter and honey and you'll really be happy.
SWEET CORN BREAD
1/2 C cornmeal
1 1/2 C Flour
1/2 C Sugar (I use 1/4 C sugar, 1/4 C Splenda)
1 Tbl Baking Powder
1 tsp Salt

1/4 C oil
1 egg
1 C milk

Mix all the dry ingredients in one bowl. Mix all the wet ingredients in a separate bowl.
Pour wet ingredients into the dry ingredients and stir just until mixture is combined (you don't want to over-stir).

Pour into a greased 8x8 square pan and bake at 350 for 22-25 min.

7 comments:

Lettie said...

I love when people post recipes! Thanks.
I know what you mean about too many blogs. I am totally out of control with mine! Too much to maintain, but I can't seem to help myself!

teresa and the boys said...

I've thought about doing this too. So much of my world centers around food -- making it, eating it, cleaning up, trying to figure out what everyone will happily eat... this one sounds good. If nothing else, I'm definitely going to make the cornbread -- YUM!

lyndsey said...

yessss thanks for the recipes!

Saunja said...

Thanks for the cornbread recipe. I thought she used a yellow cake mix in her cornbread?

Jean said...

Um, YUM!!! This looks so good! And it's the perfect autumn meal. Thanks! I'll give this a whirl, but I'll probably use the ginormous bag of Marie Callendar's cornbread mix (I'm all about the easy button). :-)

Kenny and Linsey said...

Where did she get her cornbread recipe? We make it with sugar too, or rather my Mom does because that's the way my Dad likes it (the way his Mom used to make it)...is that a Rogerson tradition?

Natalie said...

Pumpkin chili...who would have known? I tried this recipe last night and added butternut squash chunks like you suggested. Delicious! My husband loved it too. I like making chili but it was fun to add a little twist. I used my own cornbread "recipe" (a box of Jiffy Cornbread) but I'll have to try your mom's recipe sometime. Thanks for sharing.