{"id":15468,"date":"2013-10-28T01:00:28","date_gmt":"2013-10-28T06:00:28","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=15468"},"modified":"2013-10-27T23:57:34","modified_gmt":"2013-10-28T04:57:34","slug":"chili-pumpkin","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2013\/10\/28\/chili-pumpkin\/","title":{"rendered":"Chili in a Pumpkin"},"content":{"rendered":"

Here on our Monday installment of At Home w\/ GCH<\/strong>, we have been featuring recipes which include Fall in-season fruits and veggies.\u00a0 This week\u2019s recipe is baked in a pumpkin<\/span><\/em>…I\u2019m thinking that you can\u2019t get much more autumnal than a pumpkin<\/span>!\u00a0 This is super easy…and makes for a fabulous presentation.\u00a0 You can use one pumpkin<\/span> and serve all of your happy eaters a \u2018slice\u2019 of pumpkin<\/span>.\u00a0 Or (which I am going to do for our Thanksgiving feast) you could purchase those adorable\u00a0little ‘Jack Be Little’\u00a0pumpkins<\/span> and serve one per customer!\u00a0 I wouldn\u2019t suggest too large a pumpkin<\/span> though; they can be very stringy…not appetizing at all!\u00a0 Optimally, use a pumpkin<\/span> that is called \u2018pie\u2019 pumpkin<\/span>; these are approximately 1-3 pounds and are of a size that can easily be held in the palm of your hand<\/a>. Check out these incredible nutritional facts<\/a>, too.\u00a0 Alternately, you could make a Vegetarian Chili<\/a> to serve in your pumpkin; here is a recipe that you might check out<\/span><\/span>.\u00a0 Or, of course, your <\/strong>family’s favorite chili recipe!\u00a0 <3<\/span><\/p>\n

Chili in a Pumpkin<\/span><\/span><\/p>\n

\"2013-10-24<\/a><\/span><\/span><\/p>\n

Ingredients<\/span><\/strong>
\n1 2#-3# “pie” pumpkin\u00a0<\/span>
\n1# ground beef
\n2-3 tablespoons olive oil
\n1 medium-sized sweet onion, chopped
\n1 large red bell pepper, chopped
\n4-5 ounces Baby Bella mushrooms, chopped
\n3 tablespoons chopped garlic (I use jarred)
\n1-28ounce can crushed tomatoes
\n1-15 ounce can dark red kidney beans, rinsed
\n1-15 ounce can black beans, rinsed
\n1 package taco seasoning (or try this)
\n1-2 cups frozen corn, defrosted
\nOptional toppings: sour cream, shredded cheese, chopped avocado, salsa<\/p>\n

Directions<\/strong><\/span><\/h3>\n

Pumpkin<\/strong><\/span>:<\/span><\/p>\n

    \n
  • Preheat the oven to 375.<\/li>\n
  • Carefully slice the “cap” off of the pumpkin. Discard the cap. Clean the seeds thoroughly out.<\/li>\n
  • Lightly oil the inside of the pumpkin, and season well with salt&pepper.<\/li>\n
  • Place the pumpkin into a baking pan, and bake for 40-45 minutes (depending on the size of your pumpkin, it will be less or more time).\u00a0 Remove from oven when a sharp knife inserted into the flesh (inside) of the pumpkin is tender but not mushy.<\/li>\n<\/ul>\n

    Chili:<\/span><\/strong><\/p>\n

      \n
    • While the pumpkin is baking, saute the ground beef \u2018til all the pink is cooked out.\u00a0 Drain away the excess liquid and set the cooked meat aside.<\/li>\n
    • In the same pan, add 2 tablespoons olive oil to heat over medium heat; add the chopped onion and mushrooms.\u00a0 Saute for 5-6 minutes.<\/li>\n
    • Add in the chopped bell pepper; stir well.\u00a0 Saute the veggies for approximately 6-7 minutes \u2018til just beginning to get slightly brown.<\/li>\n
    • Lower heat and add chopped garlic.\u00a0 Stir constantly for 1 additional minute.<\/li>\n
    • Increase heat to medium-high, pour in the chopped tomatoes and the taco seasoning mix.\u00a0 Stir.<\/li>\n
    • Finally add back the cooked meat as well as the beans; stir well \u2018til all is combined.<\/li>\n
    • Bring just to a boil; and lower heat so the mixture is gently simmering.<\/li>\n
    • Simmer away until the pumpkin is ready.<\/li>\n<\/ul>\n

      Assembling<\/strong><\/span>:<\/p>\n

        \n
      • When the pumpkin is tender, remove from oven.<\/li>\n
      • Stir the corn into the meat-veggie-bean mixture, and then pour this mixture into the pumpkin.<\/li>\n
      • Return to oven and bake for approximately 30 minutes.\u00a0 (Again, this will depend on the size of your pumpkin.)<\/li>\n
      • Remove from oven; slice into serving size pieces.<\/li>\n
      • Serve with your choice of toppings.\u00a0 Enjoy!<\/li>\n<\/ul>\n

        \u2665\u00a0 \u2665\u00a0 \u2665\u00a0 \u2665\u00a0 \u2665<\/span><\/p>\n

        God loves you<\/strong>! \u00a0\u2665 \u00a0<\/span>(Don\u2019t ever<\/em> <\/strong>forget that!)<\/p>\n

        \u2665\u00a0<\/span> coleen<\/p>\n","protected":false},"excerpt":{"rendered":"

        Here on our Monday installment of At Home w\/ GCH, we have been featuring recipes which include Fall in-season fruits and veggies.\u00a0 This week\u2019s recipe is baked in a pumpkin…I\u2019m thinking that you can\u2019t get much more autumnal than a pumpkin!\u00a0 This is super easy…and makes for a fabulous presentation.\u00a0 You can use one pumpkin […]<\/p>\n","protected":false},"author":20,"featured_media":15471,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[15],"tags":[3038,4288,4284,4283,235,4289,425,465,483,857,4287,4286,4285],"class_list":["post-15468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-at-home-with-gch","tag-at-home-w-gch","tag-autumnal","tag-chili-in-a-pumpkin","tag-chili-recipes","tag-coleen-hayden","tag-fall-seasonal-recipes","tag-girlfriends-coffee-hour","tag-ground-beef-recipes","tag-healthy-but-oh-so-yummy","tag-pumpkin-recipes","tag-seasonal-vegetables","tag-seasonal-veggie-recipes","tag-vegetarian-chili-recipes","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-content\/uploads\/2013\/10\/2013-10-24-20.24.55.jpg","jetpack_shortlink":"https:\/\/wp.me\/p39pHp-41u","jetpack_sharing_enabled":true,"jetpack_likes_enabled":false,"_links":{"self":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/15468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/comments?post=15468"}],"version-history":[{"count":5,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/15468\/revisions"}],"predecessor-version":[{"id":15478,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/posts\/15468\/revisions\/15478"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/media\/15471"}],"wp:attachment":[{"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/media?parent=15468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/categories?post=15468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/girlfriendscoffeehour.com\/wordpress\/wp-json\/wp\/v2\/tags?post=15468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}