Halloween is all about the decor, the costumes, and the candy for your local trick or treaters. Enjoy some tasty, healthy alternatives so when you have some leftover candy you can freely indulge on November 1st! One of my favorite things to do this time of year is taking orange peppers and carving them to look like little jack-o-lanterns. These “pumpkins” can be perfect for stuffed peppers or containers holding some other veggie treats.
Want to use some actual pumpkins? Roast a mini pumpkin, carve out the inside and use it as a serving bowl! The seeds do not have to go to waste either. Season them as you would your favorite holiday pie for a different take on such a classic treat. You can find nine amazing seasonal recipes here: https://www.sunset.com/food-wine/holidays-occasions/healthy-halloween-recipes#halloween-pumpkin-soup
The best part of the main course for a party is when you can make it ahead of time! You can prepare this before your guests arrive, and keep warm in a crock pot through out the evening until it is time for dinner. Pumpkin is not just for October, but something to make as we get into the colder month of November as well.
- 2 lbs. lean ground beef
- 1 onion diced
- 2 – 15 oz cans pinto beans, rinsed and drained
- 2 – 15 oz cans corn, drained
- 2 – 14.5 oz cans fire roasted diced tomatoes
- 1 – 15 oz can pumpkin
- 1/4 cup Del Diablo Merlot, or similar red wine
- 3 tbsp chili powder
- 1 tsp minced garlic
- 1/2 tsp pepper and 1/2 tsp salt
- Beef broth, optional to do chicken or water instead
- Serve with Corn Chips, Shredded Cheese, Sour Cream, and Green Onions
- Cook beef in a skillet all the way through, drain, and transfer to slow cooker. (5-6 quart size)
- Stir in remaining ingredients: corn, pinto beans, pumpkin, seasoning, onion, and wine.
- Cook for 4-6 hours, only add broth if you want a thinner soup like consistency. Serve with desired toppings!