Pumpkin Chili

I'm always up for trying a new chili recipe.  My mom has perfected a red chili with beef and a white chili with chicken.  I have also tried a vegan sweet potato chili which was well received by herbivores and carnivores alike.  So, when it turned to Fall in Minneapolis and I was looking for some quick weekday meals I decided to give this pumpkin chili a try.

I originally pulled the recipe from Whole Foods but made some of my own modifications.  Their recipe was pretty bland.  So, below you will see my recipe for a chili that I believe has more depth and flavor.  However, as with all chilis, you need to taste and revise as you go.  This makes a good size pot and will freeze well if you want to keep half and freeze half for later in the season.

Ingredients:  Adapted from Whole Foods

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 green bell pepper, cored, seeded and chopped
• 1 jalapeño, seeded and finely chopped  (add a 2nd if you want this really spicy)
• 2 cloves garlic, finely chopped
• 1 pound ground turkey  (I used 93/7 lean meat but use whatever you like)
• 1 can diced tomatoes, with their liquid  OR about 2 cups of fresh tomatoes, chopped
• 1 can pumpkin purée (make sure this is PUREE and not pumpkin pie filling)
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cocoa powder
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Ground black pepper, to taste (about 1/2 teaspoon)
• 1 can kidney beans, rinsed and drained ( You can also try black beans)

Method: 

Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. 

Add turkey and cook until browned. Add tomatoes, pumpkin, all the spices and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more or until you reach your desired thickness.   

Note: this would work in a slow cooker as well.  Just brown the turkey, add all the ingredients and let it cook on low all day long.

Chicken Salsa Chili

 Chicken Salsa Chili 

One of my first posts was a vegan sweet potato chili. So for the meatlovers out there I am now posting this Chicken Salsa Chili.  I like to think this recipe rivals Cafe Latte's but that may just be my imagination.

If my mother were writing this post, she would remind you that the most important thing to do while making a pot of chili is to taste, taste, taste.  You want to really develop some depth of flavor in your seasoning so feel free to add as much of the spices listed below as you like while you let this simmer.

• 3 tablespoons olive oil 
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces 
• 1 1/2 cups chopped yellow onions 
• 1/2 teaspoon crushed red chili pepper flakes 
• 1 tablespoon minced fresh garlic 
• 2 teaspoons minced fresh jalapeno chili peppers or canned diced green chiles
• 1 1/2 cups chicken stock 
• 3 tablespoons chili powder 
• 1 can (28 ounces) whole tomatoes, undrained and broken up 
• 1 can (29 ounces) tomato puree 
• 2 cans (15 ounces each) dark red kidney beans drained 
1 can (15 ounces) sweet corn
 1 teaspoon cocoa powder
• 1/3 cup chopped fresh cilantro 
• 2 tablespoons freshly squeezed lime juice 

To make: Warm olive oil in a large stockpot over medium heat.  Sauté chicken 
until cooked.  Add onions and reduce heat.  Cook for 3 minutes or until onions are tender. 
Add pepper flakes, garlic, jalapenos, chicken stock, chili powder, tomatoes and tomato 
puree, kidney beans and corn.  Add the cocoa powder right at the end.  Season to taste as it simmers.  Plan to simmer for at least 20 minutes or up to an hour.  

I like to make a big batch and then freeze a few portions to eat later.

Sweet Potato Chili

Chili is a serious deal in my family.  My mother has perfected a red and white version and every Wednesday before Thanksgiving we invite our closest friends to have a bowl to celebrate the beginning of the Holiday season.  Normally, our chilis have ground beef or shredded chicken but I decided to try this vegan version last October.  I wanted something that would be veggie filled but still equally as hardy.  We served this at the Chili Party this year and I am still fielding requests for the recipe.  Enjoy!

Sweet Potato Chili

Ingredients

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
• 2 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (the original recipe called for a full teaspoon but we found it too hot.  I would start with 1/2 and season as you go)
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• ground sea salt and black pepper ( I used about 1/2 teaspoon each)
• 1 28-ounce can diced tomatoes, including the liquid OR about 4-5 fresh tomatoes roasted and smashed.
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can vegetable broth
• serve with tortilla chips, avocado and for the omnivores in your life sour cream and cheese

Directions

Chop, chop, chop all the veggies.  In a big stock pot, saute onion and peppers.  Cook until the onions turn clear.  Add the sweet potatoes, tomatoes, minced garlic, beans, veggie broth and spices.  Bring the pot to a boil and then set on low to simmer for about 3-4 hours.  If you have trouble getting the desired thickness, simmer with the top off.

Notes:  You could also make this in a crock pot.  I cooked mine for about 4 1/2 hours.  If your chili looks more like a stew then simmer with the top off until it thickens.  This freezes well. If you are attending Chili Party 2011, you’ll have a chance to taste this recipe.