>Quick Chili and Pumpkin Cornbread


Oh, hey there fall!

A brief recap of this very fallish past weekend:

  • yummy Indian grub (Tikka Masala, Lamb Vindaloo and Naan)
  • Sam Adam’s Pumpkin Beer (Pumpkin, I know… it’s available as part of the multi-packs)
  • Birthday cake
  • A PIG Roast!
  • Dogfish Head Punkin Beer
  • A sluggish, sick-feeling Sunday… boo

And then last night, the rain came. I could hear it pattering down on my air conditioner all night long. It was chilly too, at least by my standards. So what does one do when there is a chill in the air?





For the chili, I started by cooking about 1 lb of 95% lean ground beef in a saute pan. I added about a half of a chopped onion, some roasted red peppers and a quarter of a green pepper (chopped)… if you couldn’t guess, those were the contents of my veggie drawer. In a larger pot, I put one 28 oz can of crushed tomatoes and 2 15 oz cans of beans – one of Great Northern beans and one of small red beans. I added cayenne pepper, cumin, chili pepper, chopped garlic and salt and pepper (I didn’t measure the quantities). I brought it to a simmer, added my meat/onions/peppers and let it all simmer, covered for about 20 minutes. I topped it with cheddar cheese and had a piece of pumpkin cornbread on the side.

For the Pumpkin Cornbread, I followed a recipe.

adapted from RecipeGirl

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground pumpkin pie spice
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
2/3 cup brown sugar
¼ cup canola oil
1 Tbs honey

1. Preheat oven to 400°F. Grease 9-inch square baking pan.

2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.

3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and honey.

4. Make a well in the dry mixture. Add pumpkin mixture and blend batter.

5. Pour batter into prepared pan. Bake for 20 minutes, or until cornbread is browned and the surface has a slightly springy feel.


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