Besides putting pumpkin in everything, I often love to make hot soups, chili and crock pot meals to warm me up in the fall. This past Sunday I made Rachel Ray’s Buffalo Chicken Chili that served as a 2 dinners and a lunch for me and Dave! Dave said he really liked it with the celery, carrots and blue cheese because it had a little twist on your standard chicken chili. I also threw in a little zucchini because I had some leftover from my pumpkin lasagna. Definitely a repeat meal!