I LOVE pumpkin. Like, really, really LOVE it! I've been hoarding the cans that I got late last year because all the stores around here are out! I got these recipes from my friend Kim (thanks Kim!!) and I'm so glad she shared them with me!! The pumpkin in the chili just made it rich and gave a depth of flavor - it didn't taste or look pumpkin-y. I left out the ground beef and added a can of drained and rinsed dark red kidney beans and black beans to give it some protein. I also used the full can of pumpkin (small can) and added more water. We always eat our chili over rice. Something I had never done until a chili cook-off at work. I added sour cream, shredded cheese, green onion and black olives on top.
The chili was good, but the Pumpkin Cornbread was AWESOME!!! It was more like pumpkin cake with cornmeal :) It was moist and sweet and slightly crunchy. I ate some of the pieces straight from the oven while still warm and some I spread on raw honey. Both were wonderful.