Pumpkin Everything - Crockpot Chili and Pumpkin Cornbread

Or maybe just Pumpkin Chili and Pumpkin Cornbread.  I love everything pumpkin so when my friends decided to have a fall party at work I jumped at the chance to make something new.  I will admit though that I cheated and used butternut squash instead of pumpkin for the chili since ShopRite sells it already cubed. 

Chili Ingredients:
2 Packages Cubed Butternut Squash (20 oz each)
1 Red Bell Pepper Chopped
1 Medium Onion Chopped
3 Cups Broth (could have used less, maybe 2 cups)
1 Cup Beer
4 Tomatoes Chopped (about 1-2 inch cubes)
1 Jalapeno Diced
2 Cans Black Beans drained
1 1/2 Tbsp Chili Powder
1 Tbsp Paprika
1 1/2 tsp cumin
1 tsp Red Pepper Flakes
1 tsp cinnamon
Salt and Black pepper to taste
 

Once everything is chopped and diced just throw it in your 6qt Crockpot and cook on low for 8 hours

Once this was finished it was a bit more watery than I would have preferred.  As I noted in the ingredients you can remove a cup of broth or even remove the beer.

Next up is the Pumpkin Cornbread!  Yup, you heard me right and it's just as awesome as it sounds!

Cornbread Ingredients:
1/2 Cups Brown Sugar
1 Cup Cornmeal (I used corn grits for more of a bite)
1 Cup Flour
1 tsp Salt
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1/4 tsp Cinnamon
1/8 tsp Nutmeg
1 Tbsp Molasses
2 Whole Eggs
1 Egg White
1 Cup Pumpkin Puree
1 Stick Butter softened (minus about 1 Tbsp to grease 8"x8" baking dish)

Add all of the dry ingredients to one mixing bowl and the wet ingredients to another. 

Stir the wet mixture into the dry mixture until smooth. Do this by hand so you don't over work the batter.  Pour the batter into baking dish and bake at 350 for 40 minutes. 

This is a great fall meal!  Or if you like pumpkin (or butternut squash) this is a great all year round meal!