Halloween is THIS SATURDAY! For those of you who don’t know, Halloween is my FAVORITE of holidays. What is there not to love? Dressing up, delicious foods, bonfires, crunchy leaves, candy, caramel apples, pumpkins, hot apple cider, and a bit of magic–Halloween has it all.
This year, the holiday is going to be even more special because I am hosting a Harry Potter Party this Wednesday at my library. Three hours, fifty kids, Hogwarts classes, and Muggle Quidditch. Talk about magical! I have tried to plan everything so the kids literally feel like they are living the book (and, secretly, so I can feel like I’m living the book, too 🙂 ) Wish me luck, everyone!
When I haven’t been thinking about Harry Potter, I’ve been celebrating! Shane’s 28th birthday was this past week, and we had an amazing day hiking through Seven Mile Creek State Park and enjoying games and good food with people we love. Here’s to another year of love, adventures, laughter, and magic!
The other highlight of the week was going to the Spring Grove Public Library for an author talk. I had a FABULOUS time. The library itself is cozy, welcoming, and warm–but that was nothing compared to the people. I have been fortunate to meet some truly wonderful people while on the road with Seven Stones, and this trip was extra special because I was able to connect to a cousin I’ve never met before!
It was such a pleasure to meet my cousin Sue, spend time with her, and make a family connection that will last the rest of my life. Thank you to everyone who came out to meet me, support my writing, and tell me they were fans of my book! Did you hear that? I HAVE FANS! *Happy Dance!* I can’t wait to go back to Spring Grove for another event!
After such an exciting week, I was ready for a lazy Sunday afternoon cuddled on the couch with a bowl of chili with Shane and a romantic movie. Instead, we helped some friends move into their new house. But I DID get my chili! And this isn’t your ordinary bowl of chili. Oh, no. It is the best chili around: PUMPKIN CHILI!
I think I may have mentioned before that pumpkin is one of my favorite flavors. This fall, I’ve been processing pie pumpkins at a rate of about one a week. I scoop out the seeds to toast, then roast and puree the sweet pumpkin “meat” to bake into breads, muffins, and even put into main dishes like my pumpkin chili.
I love simple, delicious food. This pumpkin chili recipe delivers amazing taste, nutrition, and is comforting and warming—perfect for those chilly fall nights. To top it all off, this recipe couldn’t be simpler: just dump all the ingredients in the slow cooker and walk away! Most of the work you have to do is chopping: how easy is that? You can throw everything together on Monday and have homemade chili for the rest of the week. As a bonus, the orange of the pumpkin and black beans make a festive Halloween dinner!
Julia’s Scary Good Pumpkin Chili
1 can (15.9 ounce) black beans, rinsed and drained
2 cups diced tomatoes
2 cups pumpkin puree (or 1 15 oz. can)
4 cups vegetable broth
1 cup lentils
1 cup quinoa, rinsed
4 cloves garlic, minced
1 Onion, minced
1 green bell pepper, diced
2 carrots, diced
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp cinnamon
1 Tbsp Sucanat or other granulated sweetener
Salt & pepper, to taste
Add all the ingredients to the slow cooker. Turn on “low” and cook for 6-8 hours (if in a hurry, crank on “high” and let cook for 3-5 hours).
That’s it! Top with grated cheese (non-dairy or dairy) or any other chili toppings you like. DEVOUR!