Leftovers Chili and a side of sweet yummy cornbread!

 As you have probably guessed by now, I am not a photographer. My pictures are real life with all the flaws that come with it. This includes the food I post. This is food I actually eat so, it is probably not going to look professional. With that said, I have a recipe to share.

I call this leftovers chili because, I use leftovers from my fridge and turn it into yummy chili.

Leftovers Chili

1 lb. cooked pinto beans ( I cooked these ahead of time in my trusty crock pot)
3 cups water
2 cups diced tomatoes
1 cup pumpkin puree (leftover from pumpkin muffins )
2 cups corn (I had leftover corn from Christmas that I froze)
2 cups frozen spinach (I like to freeze spinach and while it's frozen crush it up)
1 whole diced onion
2 cups refried beans (leftover from last night's burritos and it works great for thickening)
1 bun length hot dog (I had 1 hot dog leftover from new years eve and I wasn't about to waste it)
2 packs msg-free taco seasoning ( I don't like chili seasoning)
1 Tbs garlic powder
1 Tbs dried onion flakes
2 tsp msg-free seasoning salt
salt to taste
 Mix all the ingredients and cook on medium heat for 30 minutes or so

You can serve this plain or top it with cheese, sourcream, onions and/or even bacon. I served it with my oh so delicious cornbread

My kids love this chili and you can add whatever leftovers you have on hand. It is a great way to use up what you have and to get those extra veggies in your families diet. Oh, and unless I tell my kids, they have no idea there is pumpkin in this chili.