Pumpkin Chili and Pumpkin Corn Bread

Pumpkin Chili (shared by Lara & Michelle)

Ingredients:

2 cups fresh or canned pumpkin
3 lbs. lean ground beef or turkey
2 cans red kidney beans
2 medium onions, chopped
3 (15 oz.) cans cut tomatoes
2 tbsp. chili powder
¼ tsp. red pepper (optional)
2 tbsp. Sugar
1 tsp. salt
2 bay leaves
1 cup mushrooms (optional)

Preparation Directions:

1. Brown ground beef and drain off excess fat.
2. Put ground beef into a large pot.
3. Add each ingredient into the pot.
4. Cook on low for one to two hours.
5. Serve with pumpkin corn bread. (recipe below)

Pumpkin Corn Bread

Ingredients:

1/3 cup flour
1 can pumpkin puree
1 cup ground cornmeal
1 cup sugar
1/2 cup fat-free milk
2 eggs
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 tbsp butter or margarine

Preparation Directions:

1. Preheat oven to 350 degrees.
2. Combine and mix flour, cornmeal, sugar, baking powder and spices into a bowl.
3. Whisk pumpkin puree, eggs, butter, and milk in a separate bowl.
4. Pour mixture into the first bowl, mixing well.
5. Blend in walnuts. (Skip walnuts, if anyone is allergic to nuts)
6. Grease a 9" X 5" pan.
7. Pour batter into the pan.
8. Bake for 50 - 60 minutes.
9. Test with a toothpick, to see if it is done.
10. Cook in additional 5 minute increments, if needed.
11. Remove from oven and let cool for 10-15 minutes in the pan.
12. Remove cornbread from the pan, and place on a wire rack to cool.
13. Serve warm or cool.