It’s Fall: Pumpkin Beer Chili and Banana Bread (Recipes)
This weekend has been ovaries-out amazing. It’s the first weekend that I’ve technically had off (freelancer translation: I am short on assignments and need to find some new clients) since the epic second move of the year. While the weekend was incredibly chill, it also was cool. Like, not “oh, cool, there’s free beer,” but chilly temperature cool.
Overnight temperatures in Kansas are slowly beginning to descend into the upper 50s. And while the daytime temps aren’t exactly cold, it didn’t get over 80 on Sunday. That cool morning breeze had me craving chili and banana bread.
So, of course I pulled out the crock-pot (and called Paul over — he’s the banana bread master) to make dinner.
The chili — I’ll call it “Holy Hell, I Love Pumpkin” Chili — contained the following:
- Two cans of garbanzo beans
- A can of black beans
- Half a cup of spinach
- A cup of kale
- A can of pumpkin
- A can of lentil soup
- A can of pumpkin beer
- Tomato paste
- A can of tomatoes
- Chili powder, cayenne pepper, paprika, and pepper to taste
I cooked the concoction on the pot’s high setting for four hours.
The banana bread recipe came from Food.com. The only replacements: we subbed applesauce for the oil, and soy milk for the milk — we also added a dash of cloves and cinnamon.
All in all, it was a damn good meal. And! I washed it all down with some box wine in the snazzy glass Paul bought me over the weekend — I can’t wait until Halloween, people.
Do you have any favorite fall recipes? If so, share ’em.