One Pot Turkey Pumpkin Chili

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Ground turkey, beans, peppers, corn, and pumpkin are simmered together in this simple, healthy, and warm chili. Easy enough for a weeknight meal but tastes like it's been cooking all day!

I have to be honest; I hesitated even putting pumpkin in the title of the recipe because it scares some people off. Matter of fact, as I was working on the graphic my husband peeked over my shoulder and said "that had pumpkin in it?!" The pumpkin works beautifully in giving it a thick, nutty richness that also helps cut the calories and up the nutritional value but doesn't taste anything like pumpkin. If you don't care for pumpkin flavored things - like my husband - please don't overlook this recipe.

This recipe can be tweaked heavily and still taste delicious. If you like a lot of spice, throw in some cayenne or up the pepper count. Have some extra veggies on hand? Chop them up and toss them in!

Don't you love one pot meals?

Turkey Pumpkin Chili

2 tablespoons extra virgin olive oil

1 small yellow onion, chopped

6 baby bell peppers, cored, seeded, and chopped (use red, yellow, and green combo for color)

2 jalapenos, seeded and finely chopped

4 cloves garlic, finely chopped

1 pound ground turkey

1 (14.5 ounce) can diced tomatoes, with their liquid

1 (15 ounce) can pumpkin

1-2 cups water

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon salt

ground black pepper, to taste

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 cup frozen corn

sour cream, for topping

chopped cilantro, for topping

Heat oil in a large pot over medium high heat. Add the onion, bell peppers, jalapenos, and garlic. Cook, stirring often, until tender, about 5 minutes. Add the turkey and cook until browned.

Add the tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt, and pepper and bring to a boil. Reduce heat to medium low and add the beans and corn. Cover and simmer, stirring occasionally, for 30 minutes, adding additional water if desired. 

Top with sour cream and cilantro before serving. 

Source: adapted from Whole Foods   

Pumpkin Spice Latte Baby Bundt Cakes

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The popular seasonal drink - in a bundt cake form! Coffee, pumpkin, and spices are blended together to create a moist and delicious fall treat. Thanks to the help of a cake mix, these only take minutes to whip up! Once topped with a cream cheese frosting, you'll be hard pressed to resist eating the whole pan.

Are you on pumpkin overload? Pinterest right now is seemingly a collection of ALL THINGS PUMPKIN and here I am, adding another one to the chaos!

I'm slightly addicted to my baby bundt cake pan and this was a great excuse to use it. I've started to actually prefer baby bundts to cupcakes but this recipe easily translates to a cupcake if that's your thing.

I went round and round with my icing and as you can see from the picture, mine ended up thin and pooled in the center. This meant that when you stuck a fork in it, the icing ran down the middle and was fairly amazing but I know a lot of people like a "firmer" icing (and it's a lot easier to transport!). The recipe below is for a more traditional fluffy cream cheese icing. If you want it thinner, just add small increments of milk.

Pumpkin Spice Latte Baby Bundt Cakes

For the cakes:

1 box spice cake mix 

1 can pumpkin (15 ounce)

3 eggs

1/3 cup oil

1/3 cup strong brewed coffee, cooled (I used cold press coffee)

3 tablespoons espresso powder

For the frosting:

2 (8 ounce) packages cream cheese, softened

1 stick butter, softened

1/4 cup milk (plus more if needed)

3-4 cups powdered sugar

For topping:

Caramel syrup

Ground cinnamon

Preheat the oven to 350 and lightly grease a baby bundt pan.

In a large mixing bowl, combine the cake mix, pumpkin, eggs, oil, coffee, and espresso powder. Using your hand mixer, beat on low for 1 minute then increase to medium and beat for 2 minutes. Pour the batter into your prepared pans about 3/4 of the way full. Bake for 15-20 minutes or until a toothpick comes out clean. Remove from oven, let cool for 5 minutes and the transfer to a wire cooling rack until cooled completely.

In a second large mixing bowl, combine the cream cheese, butter, and milk. Using your hand mixer, beat until well combined and smooth. Add half of the powdered sugar and beat well. Add remaining powdered sugar and beat until well combined, smooth, and fluffy. If too thick, add a tablespoon of milk and mix again. Don't add too much milk at one time - it thins very easily.

Pipe the frosting onto the cooled cakes, drizzle with caramel sauce, and sprinkle with cinnamon.

Source: adapted from BruCrew Life