Growing up in an Asian household chili was something I was never introduced to until I was in my teens......And that same would go to pumpkin as well. The older I've become the more appreciative I have become of both, as the people that I have grown with throughout the years will not go without pumpkin, apples, chili or mac and cheese that comes with the slight chill in the air and the brisk wisp of the falling leaf.
I made chili fairly recently, in fact it was my first. However I did not bother with doing the whole blogging thing with it. I also made mac and cheese too.....Also with no post.
I got this recipe from Seriouseats with a few revisions.
1 tablespoon vegetable oil
1 cup chopped onion (I used 1/2 1 large onion)
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce can) can chopped green chiles (I used a very small handful of Serrano peppers...chopped, cleaned of seeds)
1 large clove garlic, minced
1 pound ground turkey (I used 1 lb chicken instead)
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans (I skipped the beans...As I am not a fan)
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon pepper
cayenne pepper to taste (at least 3 good shakes)
sugar (to taste)
1. Heat oil in a large skillet or dutch oven over medium heat
2. Saute the onion, both bell peppers, chiles, and garlic til tender.
3. Make room in the center of the skillet for chicken and brown.
4. Stir in tomatoes, and pumpkin
5. Add the seasonings
6. Reduce heat and simmer at least 20 minutes.