It’s such a lovely time of the year when the temperature outside finally goes from hot, humid and sticky to cool and crisp. Start taking out your sweaters, hoodies, and boots and kick off this fall with some delicious autumn recipes! Be inspired by pumpkins, apples, tree nuts, and more!
Start your morning off with delicious pumpkin french toast! Pumpkin and fall fanatic will love this thank you to The Soccer Mom Blog about this one!
- 2 teaspoons olive oil
- 1/2 yellow onion, diced (or one whole onion if small)
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup diced tomato or one 15 oz can diced tomatoes, drained
- 3 (15 oz) cans beans, drained and rinsed (I used black, pinto and kidney) If you don’t like a ton of beans in your chili you can use 2 cans.
- 1/2 cup refried beans
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 2–3 cups vegetable broth (I used 2 cups because I like a thick chili but you can use 3 if you like a more brothy chili)
- Heat a large pot over medium heat and add olive oil and onion. Cook until soft, 2-3 minutes, and then add garlic and bell peppers. Cook for another 5 minutes.
- Add the beans, tomatoes, refried beans, tomato paste, and all the seasonings. Mix until combined and then add the broth and mix again.
- Cover chili, bring to a simmer and cook until thickened, at least 15 minutes but you can cook longer if you like.
- Serve hot with your favorite chili toppings!
- 2 1/2 cups old fashioned rolled oats
- 1/2 cup nuts, roughly chopped
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cups total extra mix-ins (about 1/4 cup of 3 different ingredients such as dried fruits, coconut, chocolate chips, etc.)
- Preheat the oven to 350 degrees. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.
- Place the oats and nuts on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted. Place the nuts and oats in a large bowl.
- While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. When the butter mixture is ready, remove it from the heat and stir in the vanilla and salt. Pour this mixture over the oat and nut mixture and stir to combine. Add any extra ingredients (except for chocolate) and stir to combine. Make sure none of the oats are dry.
- If you are adding chocolate, wait about 15 minutes for the mixture to cool a bit before adding the chocolate and then stirring to combine.
- Place all of the oat mixtures in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan. Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil or parchment and place them on a cutting board. Cut into desired shape/sizes and serve.
For dinner chow down on the one pan autumn chicken dinner from Cooking Classy!