Pumpkin Triple Chili and Honey Cornbread Muffins

i love a good bowl of chili on a cold day. there is nothing like having something warm you up from the inside. this recipe just kind of happened. i made some chili and it turned out way too spicy. i was left with trying to add things to it to make it less spicy. the resulting chili turned out so well i had to share it. i love when "mistakes" like this happen. something seems ruined, then turns out wonderful. it's a great way to stumble on a new recipe. i call it pumpkin triple chili because it has three different kinds of meat in it - bison, turkey, and pork. yum!

i like different toppings for my chili. this time it was shredded cheese and a dollop of greek yogurt. but i also love crumbled tortilla chips, chopped avocado, and sliced green onions. leftovers are never boring with some many different topping options.

some wonderful honey cornbread muffins with just enough sweetness add just what this meal needs. an additional pat of butter doesn't hurt either. make this chili this weekend. you will not be sorry.

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Pumpkin Triple Chili

1 lb ground bison
1 lb ground turkey
1 lb ground pork
1 large onion, chopped
2 cups beef stock
3 cups chicken stock
1 1/2 cups tomato sauce
28 oz crushed tomatoes
15.5 oz pumpkin puree
2 - 4oz cans diced green chilies
15.5 oz low-sodium black beans, drained and rinsed
15.5 oz low sodium kidney beans, drained and rinsed
1 tbs garlic powder
3 tbs cumin
4 tbs chili powder

brow together ground meat and onions. drain the grease and add to large pot or slow cooker. add remaining ingredients and let cook on low for 6-8 hours.

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Honey Cornbread Muffins
(makes 12-15 muffins)


1 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1/8 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/2 cup honey

preheat oven to 400 degrees F.

in a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. in another bowl, whisk together the milk, eggs, butter, and honey. add the wet to the dry ingredients and stir until just mixed.

divide the cornbread mixture into a paper lined muffin tin. bake for 15 minutes, until tops are golden.