Getting into the Pumpkin Spirit

I love pumpkin just as much as the next blogger and even though I’m a little late to the pumpkin game, I dove right into the spirit with a few orange recipes this week.

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To start, I made a pumpkin chili in the crockpot.  With talk of the first PV (polar vortex) of the season on the horizon, I knew that I would want some chili this week.  Last year, I made an awesome Pumpkin Quinoa Chili, so I was willing to give the combo another try.

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After I got everything in the crockpot, I busted out my food processor (I swear my kitchen does not have enough counter space or outlets to support all my toys).  I have been wanting to make some raw energy balls to bring into the office for an afternoon pick me up.

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Of course I went with the pumpkin ones.  Although my texture was a little off, the flavor of these balls was great!  I will have to try them again…

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You can check out this website for the full Pumpkin Pie Energy Bites Recipe.  If they turn out a little gooey, then I suggest freezing them. It worked like a charm!  Back to the chili…my pumpkin chili turned out thick and spicy!  I happen to love it, but it has a mushy texture.  So if you don’t like that kind of thing in your chili, then add in some extra beans or lentils.

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And although they look pretty funny, check out the Whoopie Pies I made for the BOY’s 33rd Birthday today!  He ate 4 of them!

Recipe to come…

 

Meal Planning 11/11/14

Monday: Chinese Leftovers

Tuesday: Crockpot Pork

Wednesday: Turkey Tacos

Thursday: Leftovers

 

What was the first pumpkin recipe you made this fall?

Turkey Pumpkin Chili

Adapted Slightly From Garnish with Lemon

Ingredients

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 pound ground turkey (lean)

2 – 15 oz cans diced tomatoes (drained lightly)

2 – 15 oz cans pumpkin puree

1 15-ounce can tomato sauce

4 tablespoons chili powder

1 teaspoon dried oregano

3 tablespoons cumin

2 chipotle peppers in adobe sauce, chopped

Directions

In a large fry pan, cook onion and garlic in olive oil over medium heat until translucent. Add turkey and cook until meat is no longer pink.

Spray the bottom of a crockpot and add the turkey mixture.  Layer on the tomatoes, sauce, pumpkin, spices, and chipotle peppers.  Stir and cook on low for 4-5 hours.

Serve with avocado, cheese, sour cream, chips or corn bread.

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4 thoughts on “Getting into the Pumpkin Spirit

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