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.

Cinco de Mayo Recipes

Hola!

Saturday is Cinco de Mayo! That is the fifth of May for those of you who are not bilingual....
I will be spending the day brewing cerveza with my hermano Lukey and attending a few fiestas.

Here are some great recipe recommendations to celebrate the day:

Margarita Spritzer: from Skinny Taste, this is a lower calorie adult beverage.  It looks very refreshing and a little strong.  If you make these, remind your guests to sip.

Bobby Flay Guacamole: this recipe makes a lot of Guac' and yet I still have never left a party without the bowl licked clean.

Carnitas: if you are cooking for a crowd try this recipe from Pioneer Woman.  The spicy pulled pork is so good in a tortilla with some crunch napa cabbage and salsa on top.  This is also a very low maintenance recipe.

Margarita Cookie Bars: a very festive baked good!

Cilantro Lime Fish Tacos: I originally posted this recipe for a lenten Friday option but it is good year round.

Chicken Salsa Chili: another great make ahead option.  Serve this with some tortilla chips and cilantro.

¡Salud!

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.