Pheww, that's a mouth full! This a great dish simply because you can modify it to accommodate whatever vegetables you currently have in your fridge/freezer. In it's original form it has both savory and smokey notes with sweetness from the pesto. It's a winner, hands down.
Sometimes when I'm in the kitchen and I make something this delicious I think to myself "Damn I'm a good housewife!" Except, I don't own a house. And I'm also not a wife. In fact, if we're being honest, I'm more of a career gal myself. A career gal who bakes some really kickass cornbread.
Oh, we had a cold front this past week! Yes, a cold front! It was so glorious. No, it wasn't sweater weather by any means but I wasn't sweating in leggings and flats- it's the little victories, really. I think it dipped to 74°F and so of course I made chili. And to-die-for corn bread but we'll get to that later. This chili, as you may have guessed, is Autumn themed- basically it has pumpkin and cinnamon in it. Yes, I know, I don't really like pumpkin, but I swear to you it doesn't make it pumpkiny at all. It just makes it thick and creamy and magical. Plus pumpkin is rich in vitamin A (a precursor for rhodopsin, the pigment needed for us to see at night)...gotta protect those eyes, yuh know what I mean? Anyways, I made a huge pot of this and then proceeded to eat it for breakfast, lunch and dinner for several days in a row until it ran out, and truthfully each bowl was equally as delicious as the first.
Fall is by far one of my favorite times of year. If we're lucky the whether may dip down to a low 80°F. When the breeze kicks up you can almost think about throwing on a thin cardigan, almost. Oh, Florida Autumns, such a tease. It's not the 80° sweater weather that gets me excited though, it's all this delicious autumny comfort food! It's time for chilis and cornbread and casseroles. Mmm.
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