Last week the mornings and nights were cold and dark. Really cold in fact. As always this is the time of the year (any type of weather) that has me questioning why I have stayed in New England all my life (I did have fleeting plans to move to Cali, but I changed my mind). I would much rather be sweltering hot than cold, and know that I probably already look like a fool in all the layers that I have been bundling up in.
The Mr. and I have really been getting back to his roots and have been drinking a lot of tea in order to stay warm both in the morning and at night. I have also been making soups pretty often, and was especially excited when I got a Pumpkin Turkey recipe from my Mom. I am not sure where she got it from, but you can find a similar recipe here.
I love pumpkin anything, and I love chili. Pairing these two things together is a delicious treat for the taste buds —plus it is a crock pot recipe meaning that when we got home from work on Thursday the house smelled glorious. I prepared the recipe the night before and then actually cooked it the next day on low for 8 hours. Cilantro and sour cream are my toppings of choice for this feast, although it is delicious on its own as well.
My one tip—unless you want a nutmeg-tasting chili (ok, I will admit, I am slightly intrigued by this) make sure not to use pumpkin pie filling, and only use pumpkin puree.
Did you cook anything lately? Anything with pumpkin? Make sure to leave a comment and share!