Sunday, December 12, 2010

Manic Monday Meals ~ Pumpkin Chili & Cornbread

Well it really has been one heck of a weekend. I thought Sunday would be a relaxed day but then I looked at the date when I signed the kids into Sunday School and almost had a panic attack. I gave Racheal my amazing sewing wizard a call to help me put together a few quick projects. So needless to say I didn't get home until late then we had a special new visitor come to stay with us :). More to come on that!

Now for some yummy recipes for my favorite time of year! And of course my love of pumpkin! Ok hang in there with me it may sound a little weird but I promise it had a great flavor. Rick who doesn't like pumpkin didn't even complain, he did ask what the taste was but he kept eating :).


  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups pumpkin puree
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon ground black pepper
  • 1 dash salt
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup sour cream


  1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
ALEXIS NOTES: I only had a green pepper on hand, I used lean ground beef and I also added in a can of chili beans. We like chili with beans.
And what do you serve with this yummy chili!

The Pursuit of Happiness Blog

• non-stick cooking spray
• 1 cup flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin spice
• 1 cup cornmeal
• 1 cup canned pumpkin puree
• 1/2 unsweetened applesauce
• 1/2 cup water

Preheat oven to 350 degrees.
Spray a 9x9 baking pan with non-stick cooking spray.
Mix all ingredients in a large bowl.
Pour evenly into baking pan and bake for about 20 minutes or until cooked throughout.
ALEXIS NOTES: I used my handy dandy new cookie scoop and made these in muffin cups. I used sugar substitute and I didn't have applesauce so I used butter. I also only had white corn meal on hand.
Enjoy and happy Monday!!


  1. Oh my both sound amazing. I'm a pumpkin lover so I'm sure I'd gobble both down:)

  2. the pumpkin chili sounds different.. I hope you had a great weekend. I am waiting to hear more.

  3. You amaze me! these sound delicious!!
    Hope you have a great week!
    PS Be sure to enter my GIVEAWAY!

  4. Glad you liked the pumpkin cornbread! The chili with it sounds amazing!

  5. Those both sound good to me! I'd have to hide the pumpkin can, though, because my family would not even touch chili if they knew it contained pumpkin! LOL

  6. Pumpkin chili - it would have never occurred to me!

  7. Can't wait to meet that visitor!
    Wow, I never would have thought about putting pumkin in these but lots of great vitamins!

  8. I'm always SO hungry when I leave here. And NOTHING satisfies it unless I go home and cook or can convince my momma to cook for me LOL.

    How have you been friend?!

  9. That sounds like a warm-up yummy meal!

  10. Pumpkin Chili...sounds interesting!
    Hope you have a great week!

  11. Pumpkin in chili is really good. I did butternut squash in chili a few weeks ago and it was delicious

  12. Love pumpkin! Both of these recipes sound great!


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