Tonight, we watched Tangled together and had pumpkin chili for dinner. We are enjoying a crustless pumpkin pie while we watch Voyage of the Dawn Treader- we watched The Lion, the Witch and the Wardrobe before leaving town for Christmas and Prince Caspian upon our return.

Watching movies while we eat dinner is our favorite thing. We eat then pause to load the dishwasher and relax with hot tea while we finish the movie; discussing together as we watch.

Tonight’s dinner was yummy and cozy, and something I’ve come to call something of a specialty of mine: pumpkin chili.


1 red onion, chopped,

3-4 cloves garlic, chopped

1 green bell pepper, chopped

2 lbs ground beef, browned and drained

1 cup canned pumpkin pie mix (yes, you read it right. Trust me it works)

1 small can tomato paste

1 can diced tomatoes with the juice

2 cans kidney beans, drained and rinsed

2 cups chicken, beef or veggie broth or stock. (I use 1 cube of chicken bouillon dissolved in 2 cups hot water)

1-2 tablespoons chili powder, depending on how much spice you like

1/2 teaspoon each:

Onion powder

Ground bay leaves

Ground rosemary

Ground basil

Ground or rubbed sage

1/2 pinch to a pinch of ancho chili powder (could also use powdered chipotle for a smoky bite)

Salt and pepper to taste

Use either electric pressure cooker/multipot, or heavy bottomed pan on the stovetop. If using instant pot, you can do everything in the pot. Steps 1-4 can be done on the sauté setting on your electric pressure cooker/multipot

1. Brown the ground beef and drain; set aside in a separate bowl

2. Sautée chopped onions until translucent, 5-7 minutes

3. Add garlic and sautée an additional 2 minutes

4. Add ground beef and pumpkin. Stir and cook for 5-7 minutes. Add chopped bell pepper and stir.

5. Add spices and stir well to combine.

6. Stir in beans, diced tomatoes, and broth or stock.

7. Simmer for one hour on stovetop; or cook on the bean chili setting in electric pressure cooker or multipot.

8. Enjoy! I serve this chili with shredded cheddar or a cheddar-Jack blend, sliced scallions and sour cream. A few slices of avocado would only make it even better.

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