Monday, October 3, 2011

Pumpkin Chili

I don't know what got into me today, but I was on a major fall produce kick. First I made apple and cheddar scones and then this pumpkin chili for dinner. Everything at the market looks so good right now, I just wanted to buy everything.

We loved this chili. The pumpkin gives it a touch of sweetness and makes your average turkey chili way more exciting. We added ground turkey to it, but the original recipe is all veg. Perfect rainy day dinner that is super comforting and even kinda healthy.
Pumpkin Chili
Recipe adapted from

1 small pie pumpkin
1 pound ground turkey (optional)
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) plum tomatoes, chopped
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 bottle (300 ml) stout (such as Guinness or Dragon)
2 tbsp brown sugar or maple syrup
1 tbsp chili powder
1 tbsp ground cumin
1 tsp each cinnamon and oregano
2 chipotle peppers, finely minced (that’s two *individual* peppers, not cans)
1 bell pepper, diced
1 cup fresh or frozen corn kernels

To make the pumpkin easier to cut, pierce with a fork a few times and microwave on high for 1 minute. Set aside to cool.

Once pumpkin is cool enough to handle, cut in half. Scoop out and discard the seeds, then cut each half into six wedges. Using a sharp paring knife, cut the peel from each wedge, then chop into 1/2″ cubes.

Pour the olive oil into a large heavy-bottomed pot set over medium-high heat. Add onion and saute until soft and translucent, about 3-5 minutes. Add ground turkey and cook until it just starts to brown. Add garlic and squash, and continue cooking for another 5 minutes. Stir in tomatoes, beans, beer, brown sugar, spices and chipotle peppers.

Bring the chili to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the pumpkin is tender. Stir in red pepper and corn, and continue simmering for another 5-10 minutes or until corn is bright yellow and peppers are soft.

Serve piping hot with your favorite chili garnishings – grated cheddar, sour cream, chopped cilantro, green onions or all of the above.