Today is a special day. Today marks 5 years of the SweetPhi blog! We’re celebrating with 5 ingredient pumpkin chili biscuit bake. It’s a super easy fall dinner idea.
A lot has happened in five years, and I could not be more grateful to all of you amazing readers for being there along this journey, I love how delicious recipes have connected us all. The best things in life should be shared – ideas, memories, and food – and I really feel like I’ve been able to share with you over these last five years. When I had a fledgling little idea for sharing simple, 5 ingredient recipes on Fridays and starting Five Ingredient Fridays, you were there supporting me. When the feedback was overwhelmingly positive, my heart was (and continues to be) full of love and appreciation that I was able to help share ideas for mealtime.
When I created my cookbook and it was published through a wonderful series of events that lined up so perfectly it was almost unreal (you can read more about the cookbook process here, here and here) you were there cheering me on and I have just been blown away by the response and feedback. It still all feels surreal.
Blogging is my creative outlet. It’s a community. It’s sharing. It’s interacting with you. It’s learning new things. It’s inspiring. I’m over here getting teary eyed just thinking about it. THANK YOU!
In the real world (as opposed to the ‘interwebs’ portrayal of perfection) life can get busy. It can get so busy that just the thought of cooking can send one into shutdown mode. And I-like the best of them I hope-had this happen to me over the last few
days weeks. Work and commitments and just general ‘stuff’ has kept be so busy that by the time dinnertime rolls around, I’m spent. I have a blank mind and just don’t think I can handle making dinner. The thought of having to chop and prep and cook just … well, it just seems like too much to handle. After a few days, the allure of carry-out just looses its appeal, you can’t think of another frozen pizza, so what now? Welp, that’s where the beauty of this pumpkin chili biscuit bake comes in. All you have to do to make this delicious dinner, is open some cans and bake. No prepping, no hundreds of dishes made in the process. You can seriously make this meal with 5 minutes prep.
You might be wondering why I’ve shared a 5-ingredient recipe on a Monday, when I normally share them on Friday’s. Besides it being my 5 year bloggiversary, I’m participating in a virtual pumpkin party (#VirtualPumpkinParty) hosted by Sara from Cake Over Steak and Aimee from Twigg Studios where a bunch of different bloggers are all posting pumpkin recipes on the same day. To see the complete list of pumpkin recipes, you can view Sara’s post here or Aimee’s post here.
What I love about this pumpkin chili dish is that it can be totally customizable. If you have an old family chili recipe that you want to make in place of canned chili, have at it. If you have a biscuit recipe you’re dying to try out, by all means, do it! This 5 ingredient pumpkin chili biscuit bake can be as easy or a complex as you’d like, it’s super delicious however you make it!
Pumpkin chili with cheese and a biscuit topping – so delicious – YUM!
- 3 cans (15 oz each) chili
- 1 can diced tomatoes
- 1 cup pumpkin puree
- 1½ cups shredded cheese (I used Mexican blend, but you could use cheddar or whatever cheese you like)
- 1 (16 oz-1lb) can refrigerated jumbo buttermilk buiscuits
- Preheat oven to 350 degrees.
- In a baking dish empty chili cans. Pour in diced tomatoes, and spoon in pumpkin puree, then stir until the chili, tomatoes, and pumpkin are combined.
- Sprinkle the cheese over the chili, and then place biscuits on top.
- Bake for 45-50 minutes, until the biscuits are a golden brown and the chili is bubbly.
- Allow to cool for a few minutes, then serve
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