Although Christmas decorations may be up in stores already, it’s still harvest time which means pumpkin until Thanksgiving! I found this recipe through one of my favorite websites, allrecipes.com, and once I saw the words ‘pumpkin’ and ‘chili’ side by side, knew I had to try it. I improvised a bit and added a few things, including corn, black beans, cumin, cayenne pepper, paprika, jalapenos, and extra garlic. That’s what I love about cooking–there is definitely room to experiment, where as in baking, you necessarily have that wiggle room as it’s more of a science. As hoped, the chili turned out delicious and it went perfectly with a super-quick scone I made (pictured above), which I’ll post about soon.
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