Pumpkin Chili & Cornbread

Warning: If you stare too long, you WILL get hungry.

I was certainly hungry when I thought up this fabulous Fall dinner. For the past week I’ve been back in California visiting my family and thinking of ways to squeeze out every luxury of staying in a town with not one, but TWO Trader Joes!

Every ingredient in this photo, including the wine of course, came from that gem of a grocery store - Trader Joes. I suppose I could recreate this meal in Steamboat, but for now I am happy to share the recipe and ensure that you need only make one stop. Bonus fact: this Fall family meal for four set me back about $5 per person.

• 4 (small) sugar pumpkins
• 2 cans veggie chili
• 1 can kidney beans
• 1 box cornbread mix
• 1 bottle of Cab Sauv

Preheat your oven to 400 F*. Carve off the pumpkin top and clean out all of the guts & seeds. Give the pumpkin a good scrub and bake for 30 minutes.

The cornbread needs to bake for 30-40 at 350 F* so, you could bake this first OR if you happen to have two ovens, bake both at the same time.

While your pumpkins and cornbread are baking, heat up your chili. I added an extra can of kidney beans to my 2 cans of veggie chili – it was perfect!

Your pumpkins should be hot and tender. Divide the chili in to the pumpkins – add a dollop of sour cream and shave some fresh gouda, or your favorite cheese to top.

Pour your wine, drizzle some honey on your cornbread and dig in! The pumpkin will be tender enough to scoop out with your spoon. You'll get a bite of pumpkin and chili with every spoonful.

Bon Appétit! And Happy Fall!