In trying to decide what to write as a little commentary alongside this recipe, I considered complaining about how annoying the pumpkin spice latte craze is or maybe talking about the weather. Neither seemed super exciting, even though they were relevant to the whole pumpkin theme in the recipe. So instead let's just have a little chat about Fall.
I'm super excited for the Fall weather and festivities to begin, I always love Fall but I'm always sad when Summer ends. But not this year. This year I cannot wait for pumpkin patch adventures with my little family and watching William explore a corn maze. It's actually making me like tear up with excitement...I'm starting to think this might be postpartum hormones. Ha! But regardless, my family is going to rock this Fall. BAM! Be sure to follow me on Instagram to catch our adventures.
So now onto the recipe notes. I used a 15oz can of pumpkin puree in my chili but you could go crazy and use a 30oz can if you want a stronger pumpkin flavor. Just add a splash more water to even out the texture a bit. And for toppings you can go as crazy as you want! Add some shredded cheddar cheese, sour cream, corn bread, tortilla chips, or whatever you want! If you want to make some cornbread, I highly recommend this recipe for vegan corn bread from Food52, it's seriously legit. It'll be delicious no matter what you top it off with.