To the Pumpkin Patch We Go!

Last weekend was our annual trip up to Greenbluff to pick our pumpkins! It was Finn's first pumpkin patch adventure and I think he's a fan. In year's past, we've had the entire family join us, but my mom has been battling pneumonia so she and my dad stayed back this year.

We headed up with my little sister, Sara, her husband and they're little one, Hudson. The boys had so much fun! We made sure to grab pumpkin and huckleberry donuts, rode the train and tractor, hit up not one, but two giant slides and took more pictures than necessary.

After we had our pumpkins and donuts, we headed over to Big Barn Brewing for lunch, beers and music before heading back into town.

That evening, my parents came over for dinner and we watched Hocus Pocus (a must!) and ate way too much food. We carved Lincoln's pumpkin, but saved most of the carving for Sunday because we had such a busy day enjoying Greenbluff. The weather was perfect and we couldn't have asked for a better day to go on!

Football Sunday and Pumpkin Chili

sundays are turning into football days. like all day football days. don't get me wrong, i'm a fan of watching football, but in the past it's been a little less sun up to sun down football around here.

on the plus side, i get lots done around the house. laundry, house cleaning, cooking, baking, gym, grocery shopping...you get the idea. it's amazing what you can get done when your husband has taken over the television...and the couch ;0)

this past weekend...i made some pumpkin chili to go with our football sunday and it was so good! you actually don't even taste the pumpkin in the chili, it just makes it a little thicker and a little creamier, which in my opinion, is a good thing.

our csa basket had pumpkin in it, so i made my own pumpkin puree, but canned pumpkin will work just as well, and save you time! although, you won't have those tasty little pumpkin seeds to snack on while you're waiting for your chili to get done :)

Pumpkin Chili

1 1/2 pounds ground beef
1 can kidney beans
1 can black beans
2 (14 oz) cans pumpkin puree
1 (28 oz) cans diced tomatoes

1 (14 oz) can diced tomatoes

2 c fresh tomatoes, chopped
4 c beef broth
1 onion, diced
1 pepper, chopped
4 cloves garlic, diced
3 tsp cumin
2 tsp chili powder
1 teaspoon salt
1 teaspoon pepper

1 tsp crushed red pepper
2 teaspoons dried oregano

Optional Toppings: 

Sour Cream

Cheese

Chives

Green Onions 

Directions: 

In a large stock pot, add ground beef, salt and pepper and brown meat. Add diced onion, diced pepper and garlic. Cook until translucent.

Add kidney beans, black beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, red pepper flakes and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Top with your choice of toppings and serve! 

Enjoy!