Last weekend I helped host a baby shower for my cousin Olivia. The shower was held at my parents’ house in PA.
Me and the Mom-To-Be
We had a fall theme,
Lots of delicious food,
and beautiful decorations.
Let’s start with the food.
I was quite busy getting everything ready. Luckily I was just coming back from vacation (more on that in a few days) and was able to spend the next few days before the shower at my parents’ getting things ready! 
Soup mugs for the chili….
Pumpkin Chili (recipe at the bottom)
Walnut & Pear Salad….
Garlic Salad…
Chicken Salad Sandwiches…
Spinach Artichoke Dip and Garlic Cheese Dip…
Plenty of cake…
and of course cookies for favors!
Olivia and Chip received so many wonderful gifts for their baby boy.
My mom and her two sisters….
All of the ladies together (Grandma, you left too soon!)
We all had a great time and can’t wait to meet baby Will in December.
To go along with the pumpkin theme, I made a large batch of this pumpkin chili. It is perfect for a large group of people. You could definitely add meat, but it is not necessary.
Pumpkin Chili
Serves 5, Makes approximately 10 cups
- 4 cups chicken broth
- 2 cloves of garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cups frozen corn
- 2 15 oz. cans of pumpkin (not pumpkin pie filling!)
- 2 cans of black beans, drained and rinsed
- 1 Tbs chili powder
- 2 tsp cumin
- Salt and pepper
- Crushed red pepper
Mix everything together in a crock pot. Cook on low for 8 hours or high for 4 hours. Add salt and pepper as needed. Garnish with sour cream and pepitas (roasted pumpkin seeds).
What is your favorite kind of chili?
