We had another great Halloween spent with family and a lot of food! We have a bit of tradition on October 31...we have family over here for dinner (most items are pumpkin related) and we just spend time together and open the door for Trick or Treaters. We also get to ooohhh and aaaahhh over our very own little darlings. This year we had a bumble bee (Griffin), Superman (Parker), a princess (Miss Audrey), and an Elf (Elliot). I will try to post a picture of the four of them later today when my sister emails me the picture. I was a bit lazy again with my camera! I know I'm biased, but they seriously are the cutest little halloweeners I've ever seen. Did I just make up that word?
Our friend Dan brought over the greatest game for the boys...Elefun! I love it and so does Parker. Griffin....well, he tries to eat the elephant and the butterflies, but he'll get it in a while. But it keeps Parker occupied and he's learning how to do it himself--which is huge!
Here is my recipe for our special chili. I know it sounds strange, but believe me...most people love it. And it is super healthy too!
Pumpkin Black-Bean Chicken Chili
1 cup chopped onions
1 cup chopped yellow bell pepper
3 garlic cloves, minced
2 Tbsp. oil
1.5 tsp. dried oregano
2 tsp. chili powder
2 tsp. cumin
2 15 oz cans black beans, rinsed and drained
2.5 cups chopped chicken
16 oz can pumpkin
14.5 oz can diced tomatoes
3 cups chicken broth
Bag of frozen corn
3 Tbl. brown sugar
1. Saute onions, yellow pepper, and garlic in oil for 8 minutes, or until soft.
2. Stir in oregano, cumin, and chili powder. Cook 1 minute. Transfer to slow cooker.
3. Add remaining ingredients.
4. Cover. Cook on low 7-8 hours.