Fall: Boots and Pumpkin Chili October 01, 2014 15:38

As the weather changes so must our wardrobes. Saying goodbye to flip flops and shorts always seems to be sad for others. For myself fall is my favorite season. It brings comfy scarves; soft sweaters, candy corn and pumpkin flavored everything. But my most favorite thing for fall is the great assortment of boots that hit the floor at Boots & Heels. I know most of you think I must own a hundred pairs, but sadly no… because like most of you I am married. Hahaha

But in all seriousness, boots have been in style for so long and by all trend reports are on their way up in popularity and not down. So a good boot collection is a must for every wardrobe.

If you have yet to get into boots, I would recommend starting with a black, flat boot that you can wear for everyday with pants, leggings, skirts and dresses. Once you have this most basic boot, feel free to branch out further into the world of boots. Find the colors that pull on your heartstrings a little bit. I would seriously recommend a brown and a grey to round out your collection, but make sure you get a few with heels and a few flat, so you always have the perfect boot to pull out for whatever you end up wearing.

 


 

While you are feeling fabulously cozy in a great sweater and boots, I highly recommend trying the scrumptious Pumpkin Chili. I LOVE it. So much so it is the very first recipe that we have ever posted on our blog. I got the following recipe from www.facebook.com/ellelochtakechargefitness on her integral feed. Go ahead; eat FALL in a delicious bowl.

Pumpkin Chili

Ingredients: 

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped, chopped

1 red bell pepper, cored, seeded and chopped

1 Large Sweet Potato Diced

4 cloves garlic, finely chopped

1 pound ground turkey

1 (14.5-ounce) can diced tomatoes, with their liquid

1 (15-ounce) can pumpkin purée

1 cup chicken broth or water

2 tablespoon chili powder

2 teaspoon ground cumin

1/2 teaspoon salt

Ground black pepper, to taste

1 (15-ounce) can kidney beans, rinsed and drained

 

Directions: 

Heat oil in a large pot over medium high heat. Add onion, bell pepper, sweet potato and garlic and cook, stirring frequently, until tender, about 10 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.