Alright, here we go. Highs in the 50s and chilly nights. A head cold. I cannot leave my house in the morning without a jacket (or else I’ll freeze during marching band rehearsal). Summer is over…
…but on the bright side, it’s time once again for soup, stews & chili. Yum.
Oh, and football on Sundays 🙂 I love my Cleveland Browns, but that’s a post for another day…
I came across this recipe over at In Her Chucks. It’s a great blog – I really enjoy reading it (hint: check it out!). This dish is a great meal for a chili fall evening; I especially am glad that it uses bell peppers. That is one thing I have a lot of right now…green bell peppers! Which, truthfully, I’m not a fan of on their own. But, I will eat them in chili. I promise.
And yes, it involves using pumpkin in another way other than bakery, pie, and lattes 😉
Turkey Pumpkin Chili – adapted from In Her Chucks
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 bell peppers (of your choice), chopped
- 1 jalapeño pepper, chopped
- 2 cloves of garlic, chopped fine
- 1 lb ground turkey
- 1 can (14.5 oz) diced tomatoes
- about 1 lb of pumpkin or squash; pureed or smooshed up pretty well
- 1 cup water
- 1 tbsp chili powder
- 1 tsp cumin
- salt & pepper, to taste
- 1 can red kidney beans, rinsed & drained
- Heat the oil in a large pot over medium-high heat. Add the aromatics and peppers, stirring often until they are cooked.
- Add the turkey & cook until brown.
- Add the tomatoes, pumpkin/squash, water, and spices. Bring to a boil
- Reduce heat to low and add the kidney beans. Cover & simmer for about 30 minutes, stirring occasionally.
- Serve like any other chili – in our house, that means with crackers, cheddar cheese, raw onion or scallions, and spaghetti!
If you don’t have canned or fresh pumpkin laying around, you can use a winter squash or maybe even butternut squash. I though this would be a good way, though, to use pumpkin that may have arrived in your CSA, or that you simply see at the store next time you go grocery shopping. It’s not too hard to make your own pumpkin puree, so I’ve found! I’ll be using this technique to attack the winter squash & pumpkins that are looking decorative in my dining room since I’m out of pantry space.
Happy Fall, everyone! 🙂
This post is long overdue – I made this recipe over a month ago and just never got around to blogging about it. But trust me, it will be worth the wait.
One of the guys my husband works with owns a bison farm – Jordan Valley Bison. Random, right? Well, a lot of people up here do farming, canning, or hunting of some sort – so I suppose in retrospect it’s not too strange. My husband & I are not hunters by any means, but I did start canning last summer; we also have a vegetable garden once again this year which I hope will be much more plentiful than last year’s.
We purchased some bison at our local farmer’s market and my husband made sure to say hello to his friend’s wife, as his friend was working at the foundry that morning. She had lots of great suggestions for how to use the bison that we were purchasing – and gave us probably 3 or 4 different recipes. We chose this one! 🙂
Buffalo Chili – adapted from Jordan Valley Bison
- 1 lb bison burger
- 1 sweet onion, finely chopped
- 3 stalks celery
- 6 cloves garlic
- 2 peppers (red, yellow, orange or green)
- 2 tbsp olive oil
- 2 tbsp dark chili powder (I used powdered smoked adobo chiles)
- 2 tbsp mild chili powder
- 1 tsp cumin
- 1/4 cup sugar
- 1/4 tsp. cayenne pepper (or to taste)
- 46 oz. tomato juice (low sodium)
- 28 oz stewed tomatoes (chopped fine)
- 6 oz tomato paste
- 1 can light red kidney beans (drained & washed)
- 1 can dark red kidney beants (drained & washed)
- 1 can black beans (drained & washed)
- In a large stockpot, carmelize the onion & celery with a good splash of olive oil.
- Add the bison burger on top, flipping/mixing once, and breaking into smaller 1-inch chunks.
- Add garlic & peppers. Stir to combine.
- Add remaining ingredients & simmer for two hours on medium heat. Enjoy!
The photo is unappealing, but the flavor is delicious!
If you are not adverse to trying bison/buffalo, I highly recommend it. It has a bit of a gamier taste than beef, but is actually very lean. As you know, locally raised is definitely the way to go on this one 🙂
We made this dish on a cold, chilly Sunday – and it really hit the spot! I liked how many vegetables were incorporated into this chili. It also made a lot of leftovers, which were great the next day or two for Mike’s lunches.
It’s really neat to be able to really KNOW where your food is coming from and to know the people who are taking care of food for you. The amount of local products (and the quality!) available up here in northern Michigan still astounds me – and I love it.