Week 233: Pumpkinfest

Hello and welcome to the 3rd Annual Pumpkinfest!!

The menu for TUESDAY, NOVEMBER 7th features our PUMPKIN TURKEY CHILI and PUMPKIN GINGER BREAD. This chili is hearty, flavorful and packed full of wholesome ingredients. The pumpkin adds a subtle sweetness to the background flavor of this savory chili.

The chili begins with sautéing red bell peppers, poblano peppers, garlic and onion in olive oil. Poblano peppers add a smoky flavor to the chili without adding too much heat.

Once the veggies are soft, ground turkey is added to brown along with garlic & onion powder, paprika, cayenne pepper, cumin, coriander and oregano.

Next, pumpkin puree, tomato sauce and diced tomatoes are added. Homemade chicken stock, black beans, and great northern beans are mixed in, then the chili simmers until all the flavors blend together. The soup is garnished with oyster crackers and my chili topping, a tasty combo of shredded cheddar cheese, green onions, and sour cream.

The bread companion is my Pumpkin Ginger Bread. Ginger and pumpkin are two flavors that just seem to go together, like apples and cinnamon. And they team beautifully in this golden, moist bread. This tasty bread always disappears quickly in my home!!

On the menu for dessert this week are MAPLE BROWN SUGAR COOKIES. With big flavor, crisp edges and chewy centers, these maple brown sugar cookies are delicious! These are unbelievably chewy and soft in the center, loaded with brown sugar, filled with maple syrup and topped with a maple icing. They are absolutely one of my favorite cookies! - Jenny from Jenny Sue Delights