It's cold but I suppose that isn't news to many of you. Just so you know it's just a statement of fact not a complaint. I'd rather be cold here at Heaven's Gate than warm anywhere else on earth including but not limited to our old home town.
Feeling a chill in the air is a perfect reason for whipping up something sunny and bright like the fabulous chili we had last night from Taste of Home. Unusual for sure, it made great use of the canned pumpkin hiding in the pantry never mind the last of the leftover Thanksgiving turkey in the freezer. Don't let the lack of a turkey bird stop you from making it though because you could always substitute rotisserie chicken or even pork for that matter.
Incidentally I changed some of the quantities and added extra spice to suit our tastes. Also, while the recipe suggested the use of a slow cooker, you all know how I feel about the contraption so I used one of our trusty cast iron Dutch ovens instead and simmered the flavorful pot full for a mere 1-1/2 hours (you could get away with more or even less time for that matter).
Whatever, the chili's sunny disposition and fiery flavors greeted an enthusiastic but trifle weary Big Guy after his first day as a volunteer for the U.S. Forest Service at Cape Perpetua. He's off again today for his second day in a row and something tells me his popularity is about to soar with a container of this chili in his lunch kit.
Black Bean, Pumpkin and Turkey Chili (from JBug’s Kitchen Antics adapted from Taste of Home)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 large sweet yellow pepper, chopped
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon cayenne pepper (optional)
2 – 15 ounce cans black beans, drained and rinsed
1 – 15 ounce can solid pack pumpkin
1 – 14 ounce can diced tomatoes with juice
4 cups low sodium chicken broth
1 tablespoon tomato paste (optional)
Salt and coarse ground black pepper
3 to 4 cups cubed cooked turkey
Heat olive oil in a large Dutch oven over medium heat until shimmering. Add onion, garlic and peppers and cook, stirring often until vegetables soften. Add chili powder, cumin, oregano and cayenne pepper and cook stirring constantly for 1 minute. Stir in remaining ingredients. Bring to a boil, then reduce heat to a simmer, cover and cook for at least 1 hour. Remove cover from pot and cook for additional half hour, stirring occasionally, until liquid has reduced and chili is desired consistency.
A year ago - Sweet and Spicy Country Ribs and Beans
Two years ago - Pure Coincidence! Sweet and Spicy Ribs and Beans
Three years ago - Roasted Chicken on Croutons