{making pumpkin chili & cornbread waffles}


brittany marchese


It’s fall y’all and I have the perfect recipe to go with your PSL. Honestly before Sunday, I had never even heard of pumpkin chili. I have never been a huge fan of chili, but just recently I have been craving some. Last week I made a delicious “Steak and Shake Copycat Chili” which created a love for chili that I cannot suppress. The other day a friend texted me and asked if I had a recipe for Pumpkin Chili. I immediately searched Pinterest. I found 2 that I really liked, but couldn’t quite settle on one. I ended up pulling from 3 different recipes to make this, and boy was it delicious! This friend also opened my eyes to the wonders of cornbread waffles. I don’t know where I have been living for the past 27 years, but I’m pretty sure those need to be made ASAP. I hope you love this chili as much as my family does!

Ready to make this deliciousness?

2T of olive oil
2 cloves of garlic
1 sweet onion
1.3 lbs of ground turkey

7 oz of chicken maple sausage chopped—I used patties
8 oz pure pumpkin
2 cans of kidney beans
1 can 26 ounces of tomato sauce
1 can 27 ounces of diced tomatoes
2T chili powder 

1/2 tsp cumin
2 tsp of brown sugar
Salt and pepper to taste

Place olive oil in a pan on medium heat, once hot place onions and garlic and saute for 2 minutes. Brown the turkey and sausage. Add the rest of the ingredients to your crock pot. After the turkey and sausage are finished, drain and place in crock pot. Stir together and cook on High for 4 hours. I served it over top a delicious cornbread waffle!


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  • Lauren
    August 31, 2016 at 12:24 PM

    This is the first I’ve seen of chili and waffles but so brilliant to make them cornbread waffles! We also have the two together!

  • Yvie
    August 31, 2016 at 6:08 PM

    Looks so good..