Pumpkin Chili & Cornbread Muffins
Posted Oct 19th, 2017
Pumpkin Chili Ingredients:
1 pound ground beef
1 medium white onion, chopped into ½ cup
1 medium green pepper, chopped
1 (16 oz) jar Always Save Salsa. (We used mild, but feel free to spice it up)
1 cup Always Save Tomato Sauce
1 (15 oz) can Best Choice Pumpkin
2 tsp Always Save Chili Powder
2 tsp Always Save Cumin
1 tsp pumpkin pie spice
1 (15.5 oz) can Always Save Pinto Beans
1 (15.5 oz) can Always Save Chili Beans
Added salt and pepper to taste
Always Save Sour Cream
Always Save Shredded Cheese
Chopped Green Onions
Pumpkin Cornbread Muffins Ingredients:
1 box Always Save Corn Muffin Mix
1/3 cup Always Save Milk
½ cup Best Choice Pumpkin
½ tsp pumpkin pie spice
2 tbsp Always Save Sugar
Always Save Butter
Always Save Honey
Chili & Cornbread Directions:
Cook beef and chopped onion in a large skillet over medium heat until beef is completely cooked, about 8-10 minutes. Drain.
Line slow cooker with plastic liner. Add cooked beef and onion to the prepared slow cooker. Mix in remaining ingredients minus the beans. Stir to combine.
Cover and cook on low for 5 hours.
After 5 hours, add pinto and chili beans to the slow cooker and stir to combine all ingredients. Cook for another 30 minutes.
While chili is cooking, preheat oven to 400 degree for cornbread. Line muffin tin with baking cups (this recipe makes 7 muffins). Combine cornbread ingredients in a large bowl and blend well with an electric mixer. Fill baking cups about 2/3 of the way full. Bake about 13-15 minutes.
Once chili and cornbread is complete, serve with optional toppings and enjoy!