Since you all really do care what I ate for lunch, we’re taking a break from the lists of books I haven’t read.
This past weekend we planned for a lovely fall supper. Except that it was 75 degrees. Too bad! The groceries were bought. Taken from Culinary School of the Rockies, we had Pumpkin Spiced Chili. I highly recommend making a double batch. Might do it tonight since the high today will be 44. Forty-four degrees Fahrenheit, maybe Autumn arrived?
1 Tbsp vegetable oil
1 cup chopped onion
½ green bell pepper, chopped
½ yellow bell pepper, chopped
1 jalapeno, finely minced
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
2 cups (1 14.5 ounce can) pumpkin puree
1 ½ Tbsp medium chili powder
½ Tbsp cumin
¾ tsp salt
½ tsp freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes) or 1 Tbsp Siracha sauce
¼ cup fresh cilantro, chopped
½ cup shredded cheddar cheese
½ cup sour cream
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Sauté the onion, green bell pepper, yellow bell pepper, jalapeno, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey and brown about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne or Siracha sauce.
- Reduce heat and simmer at least 20 minutes.
- To garnish, serve each bowl of chili topped with cheddar cheese and a dollop of sour cream sprinkled with cilantro.
We paired it with Carlson Vineyards’ Laughing Cat Sweet Baby Red, it was wonderful (thanks for bringing it Judith & Scott!) as well as Abita’s Pecan Harvest Ale. Sounds like a good pairing, right? If you don’t have Abita in your neck of the woods, I’m sure any Fall Harvest beer would do.
We finished the meal off with Peant Butter Pumpkin Brownies. If you make nothing else, make the brownies. You will not be sorry.