Pumpkin Dinner

I pretty much love pumpkin dinner. Ashley used to make it when I lived with her, which is when I got the recipe. I get excited when pumpkins start showing up at grocery stores because it means I can make pumpkin dinner. I have also made just the filling and put it in a 13x9 with cut up butternut squash put it on top. It's still pretty good even if isn't in a pumpkin : )

1 onion chopped
1/2 -1 lb ground beef
1 can cream of chicken
2 TBS soy sauce
2 TBS Brown sugar
2 C cooked rice

Clean out pumpkin. Salt and pepper. Bake at 350 for 1 hour. Saute onions. Add meat and brown. Drain grease. Add remaining ingredients except rice and simmer 8-10 minutes. Add rice and simmer another 5 minutes. Put mixture in pumpkin and bake for 1 hour at 350.

Black Bean, Sweet Potato and Quinoa Chili

I found this recipe on The Kitchn a few weeks ago. Since finding it, I think Emily and I have made it at least three times. So easy and so good too!

1 tablespoon olive oil
1 onion, chopped
5 garlic cloves, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground coriander
1 14.5-ounce can fire-roasted tomatoes
1/2 pound dried black beans, rinsed well
1 chipotle chile from a can in adobo, minced (I used a little chipotle chile powder instead)
1 teaspoon dried oregano
2 teaspoons kosher salt + more to taste
1 1/2 cups sweet potatoes (2-3 small), cut in 1/2-inch cubes
1/4 cup quinoa, rinsed and drained
sour cream, to top (optional)
green onions, chopped, to top (optional)
fresh cilantro, chopped, to top (optional)

Heat the oil in heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minute.

Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2 - 4 hours (depending on the age of your beans).

After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot's lid back on slightly ajar and allow to simmer on low heat until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, and green onion.