Happy Halloween!

Though it's been pretty busy around here this month, I didn't want October to pass without sharing these recipes with you. These recipes come from Recipe Girl's blog. They would be a perfect accompaniment to your trick-or-treating tonight or anytime this fall.



Pumpkin Chili:

1 pound ground turkey
1/2 large onion, finely chopped
1 bell pepper, finely chopped
2 garlic cloves
2 cans petite cut diced tomatoes w/no salt added
15-ounce can pumpkin
15-ounce can kidney beans
15-ounce can Northern beans
15-ounce can black beans
15-ounce can tomato sauce
4-ounce can diced green chiles
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
Dash of salt
1/2 teaspoon pepper
1/2 cup water

Brown the ground turkey. Remove to a plate. Saute onion, bell pepper and garlic cloves until softened. Add turkey back in. Add pumpkin and tomato sauce, stirring well to combine mixture. Add diced tomatoes and green chiles, stirring well to combine. Add beans, stirring well. Lastly, add seasonings. Stir well to combine. If mixture is too thick for your liking, add 1/2 cup water to thin it out. Cover and simmer on medium-to-low heat for 30 minutes. Serves 8 people.

Pumpkin Cornbread:

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup cornmeal
2 eggs
1 cup pumpkin puree
2/3 cup brown sugar
1/4 cup oil
1 tablespoon molasses

Preheat oven to 400. Lightly grease a square baking pan. In a bowl, sift together all-purpose flour, whole wheat flour, baking powder, salt, cinnamon and nutmeg. Whisk in cornmeal. In separate bowl, beat eggs, stir in pumpkin puree, add brown sugar, oil and molasses. Combine well. Make a well in the center of the dry ingredients. Add wet ingredients to center of well. Stir just until combined and moistened. Pour into prepared pan. Bake for 30 minutes. Serves 8 people.

I will be linking this to Potluck Sunday at Mommy's Kitchen.