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).
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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.