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Hang out with me and make some delicious pumpkin chili!

Join me as I make some delicious pumpkin chili and corn bread for dinner! I do a little chit chat in between and give some helpful mom or housewife advise! Hope you can stay awhile and again I hope you enjoy!

Lifewithcassie is my video journal where I document my life with my family. I am a stay-at-home mom who has learned some tips and tricks along the way that I’d like to share with you.
I will share reviews of products, cooking/baking, cleaning, soap making and everyday life with a family of 4. It’s a busy life but somehow we make it all work!
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Pumpkin Chili Recipe:

1 28oz can crushed tomatoes (I used 2 14.5oz cans of diced tomatoes)
1 15oz can pumpkin
2 tsp chopped garlic
½ Tbsp cayenne pepper (I used less)
1 tsp chili powder
1 tsp pumpkin pie spice
½ tsp ground cumin
Humilaian sea salt
1 15oz can chili beans (I used hot chili beans) not drained
1 15oz can black beans (drained and rinsed)
1 14.5oz can diced tomatoes
2 cups chopped portobello mushrooms
1½ cups chopped zucchini
1½ cups chopped onion
½ cup canned diced green chili
1-2 pounds meat of choice (I used ground itaian sausage) cooked

Place all ingredients in a crockpot on low for 7 to 8 hours or high for 3 to 4 hours. Top with shredded cheese, diced onion, sour cream and green onion. Enjoy with corn muffins and family!

Corn Muffin Recipe:

1 cup all purpose flour
1 cup yellow corn meal
1 cup sugar
3 tsp baking powder
1 tsp salt
1 egg
1ā…“ cup milk
ā…“ cup olive oil

Preheat oven to 400’F.
Line 1 ½ muffin pans with cupcake liners.
Mix together your dry ingredients in a medium size bowl. Add in egg, milk and oil. Hand mix with a whisk to incorporate.
Pour into muffin pan.
Bake for 15-20 minutes.
Enjoy with butter and chili.

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