When the cold weather hits, I want something warm, satisfying and delicious like a big old bowl of chili but I wanted a hearty meatless version, so I came up with this recipe which uses a fall staple that we all love: pumpkin. It’s easy to make, basically cooks itself, and is vegetarian, too—so you’re cutting down on the fat and calories you’d get in a traditional meat chili without sacrificing flavor. If pumpkin isn’t your thing, you could substitute precut butternut squash for a super fast weeknight meal.
#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.