I might be the only person on the planet that doesn't care for pumpkin spice lattes or pumpkin pie, but give me all the bread!
Now I know it’s hard to believe, but there’s so much more that goes on over here outside of interior design and DIY projects. ;) I met Tana of Your Marketing BFF for coffee last week and she motivated me to start sharing a bit more about those other parts of my life with YOU, my fabulous readers. While it’s true that I basically eat, sleep and breathe interior design – I also need a break from it sometimes, so I chose to share a few Fall pumpkin recipes with you.
In addition to this delicious pumpkin zucchini bread for my fellow health nuts who enjoy the occasional indulgence, I’m sharing a Pumpkin Chili recipe. It’s still a little too hot here for chili, but it’s my favorite dish to make during the cooler months. It’s so easy, feeds a village, the whole family loves it, and best of all – you can throw it in the crockpot and come home to a meal that’s ready to dish!
One thing I’m just as passionate about as interior design is photography. To be honest, I was more excited about styling and photographing this bread than eating it! A trip to TJ’s for flowers is always fun too.
I don’t bake often, but when I do it’s usually during the fall. Because, pumpkins. Duh. I usually scour the internet for recipes that aren’t too intricate and have ingredients that appeal to me. I came across this Pumpkin Zucchini Chocolate Chip Bread from Ambitious Kitchen and I am always drawn to any bread or muffins that call for zucchini. You can’t taste it and it adds moisture. Plus there’s nothing like getting a serving of veggies with your dessert or morning coffee.
As with most recipes I find, I alter a few things. I reduced the wheat flour to 1 cup and added ½ cup of oat flour for a bit more nutrition and moistness. I also omitted the chocolate chips from the recipe (I know, I know!), but that prevents me from eating it all before anyone else can get to it.
I like to warm my bread and put butter on it, but this would be really good with cream cheese frosting or cinnamon butter too. YUM! Next time I make it, I’ll try substituting a ripe banana for the zucchini.
Click the link above to access the pumpkin zucchini bread recipe from Ambitious Kitchen and keep reading for a delicious take on traditional chili. The fusion of fall flavors and chili spice will create a dance party for your taste buds!
I don’t usually toot my own horn, but my crockpot chili is pretty killer. It’s so easy to make and, I might be a little biased but, I’ve never tasted any that I like better. Other than that our meals are pretty basic.
PUMPKIN TURKEY CHILI
- 1 lb. ground turkey
- 1 small onion, chopped
- 2 cloves garlic, minced or crushed
- 2 – 15 oz. cans of chili beans, undrained
- 2 – 15 oz. cans of red kidney beans, drained
- 2 – 15 oz. cans of tomato sauce
- 1 - 1.25 oz. packet chili seasoning (we like a little spice so I use the hot seasoning), divided
- 1 tsp salt
- 1/4 tsp allspice
- 1/4 tsp crushed red pepper (optional for added spice)
- Put the undrained chili beans, drained kidney beans, tomato sauce, ½ packet of chili seasoning, salt and allspice in the crockpot and set to Low. If you like a little extra spice, then add the crushed red pepper as well.
- Combine the ground turkey, onion, garlic and remaining ½ packet of chili seasoning in a pan. Brown and crumble the turkey mixture over medium high heat until the turkey is no longer pink.
- Fold the turkey mixture into the crockpot.
- Cook on low for 6-8 hours or high for 4-5 hours, stirring occasionally.
- Optional: garnish with sour cream and cheese.
P I N T H I S I M A G E