Spies Like Us....

I really am just your typical wife and mother. My average day is filled with laundry, dishes, and nothing out of the ordinary. Really. Except when it comes to cooking. Sometimes, I find myself giving in to a very devious and secretive alter-ego that begs me to slip something unconventional into my family's dinner, just to see if I can get by with it. Now before you get the wrong idea, it's always something they SHOULD eat, but otherwise refuse to. Deceitful ? Possibly, but it's not like they asked me, "Hey mom, did you throw in some extra vegetables again tonight?" If they asked... I PROMISE I would tell them. But alas, they don't ask, so I continue to get away with my covert missions. Tonight's menu consisted of chili... PUMPKIN chili that is....(Insert evil laugh here) baahaahaaahaa

My verdict is, it was okay. You really cannot taste the pumpkin, but it was a little bland for my taste. Next time I make it, I will probably omit using chili powder alone and instead stir in a store bought chili seasoning kit like "Williams Chili Seasoning". It also has green and yellow peppers which are STRICTLY prohibited in my kitchen...unless no one is looking.... I threw these in the food processor and processed the living daylights out of them until they were unrecognizable. So there you have it. Just a few of my stealthy secrets. Cue the Mission Impossible Music...This recipe will self destruct in 5 seconds....

PUMPKIN CHILI

1 small green pepper, chopped
1 small yellow pepper, chopped
1 TB canola oil
1 garlic clove, minced
1 1/2 lb ground beef or turkey
1 can (15 oz) solid pack pumpkin
1 can (14 1/2 oz) tomatoes, undrained
4 1/2 tsp chili powder (or chili mix seasoning)
1/4 tsp pepper
1/4 tsp salt

Saute peppers in oil in a large skillet until tender. Add garlic and cook for one minute longer. Crumble meat into skillet and cook until no longer pink.

Transfer to a slow cooker. Stir in pumpkin, tomatoes, and seasonings. Cover and cook on low for 7-8 hours. Serve with toppings of your choice.