I always get really excited around this time of the year. Not only do I get to bring out all my scarves, boots and sweaters, but I also have the amazing excuse to eat as much squash and other fall-related produce as possible. I don’t know where my love of squash came from, but it’s here to stay. I found this makeshift recipe for pumpkin chili on Bon Appetit’s 11 Ways to Use Canned Pumpkin slideshow, so I decided to try my own version (with proper measurements) and see how it would turn out. All I can say is I’ve been eating it once a day for the past four days and still have yet to grow tired of it. The pumpkin flavor is mild but nothing says fall quite like a warm bowl of chili.
Pumpkin Chili with Spicy Pumpkin Cream
Ingredients for the Chili (makes 8 servings)
1 lb ground turkey
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 tsp chili powder
2 tsp paprika
dash of hot sauce or red pepper flakes
2 cans cannellini beans, drained and rinsed
2 cans crushed fire roasted tomatoes
1/2 can pumpkin puree (this can be increased or decreased depending on your liking for pumpkin flavor)
salt and pepper, to taste
In a large pot, brown the ground turkey over medium heat until cooked all the way through, making sure to break it up into small chunks. Add the onion, peppers and spices and cook until the peppers are just soft. Stir in cannellini beans, tomatoes and pumpkin puree. Simmer for 20 minutes and season with salt and pepper. Serve with spicy pumpkin cream and cornbread.
For the Cream (per individual bowl of chili):
2 tbs pumpkin puree
2 tbs greek yogurt or sour cream
Siracha, as desired
Combine all ingredients in a bowl. Dollop on top of hot chili and enjoy!