Pumpkin Dinner

In spite of the fact that it was 80 degrees today, I decided that it was a perfect night for chili! I probably should have waited until tomorrow (high of 57 and RAINY… not okay on Halloween), but since soccer practice was canceled I actually had the time to do it today. The recipe is an old favorite: Love & Olive Oil’s pumpkin turkey chili. I’ve made this stuff countless times. It’s FULL of veggies (onions, peppers, pumpkin, sweet potato, tomatoes) and comes together really quickly. I always substitute a bottle of beer for the chicken broth but otherwise stick to the recipe.


I chopped all of the veggies after I got home from the gym this morning- they’re in that freezer bag. Anything to make dinner prep easier!

I let it simmer on low for probably an hour, stirring every once in a while. Jack had his chili mac-style, mixed with elbow macaroni and topped with cheese. We had ours topped with (a lot of) Greek yogurt and cheese, and served with salad and blue corn chips.

Happy almost Halloween!!

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