Spicy Pumpkin Black Bean Chili on a Blustery Foodie Friday

The first thing that caught my eye when I saw this recipe for Pumpkin Spiced Chili at More Than Burnt Toast was that it is from The Culinary School of the Rockies, located in Boulder, Colorado, one of the most beautiful cities in the country. My son got his undergraduate engineering degree at CU and I had the opportunity to visit Boulder many times during the four years he was there. Lots of great memories associated with that time in our lives, let me tell you. I am a big chili lover and am always looking for recipes that differ from the old tried-and-true that we all enjoy so I was more than happy to find this version that includes pumpkin puree. The pumpkin adds a mellow flavor that tempers the heat so adjust the spices to suit your taste.

Thanks, Val, for this delicious recipe. It's cold weather comfort food at it's best. I hope you will stop by More Than Burnt Toast to check out Val's blog. You will find many more terrific recipes and fascinating posts.

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  Spicy Pumpkin Black Bean Chili
  
  1 cup chopped onion
• 1/2 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 jalapeno, finely chopped
• 1 large clove garlic, minced
• 1 pound ground turkey
• 1 14.5 ounce can diced tomatoes
• 1 14-5 ounce can red kidney beans
• I added 1 14.5 can of black beans and
• 2 cups of chicken stock to the original recipe
• 2 cups (1 14.5 ounce can) pumpkin puree
• 1-1/2 tablespoons medium chili powder
• 1/2 tablespoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cayenne pepper to taste (at least 3 good shakes) or 1 tablespoon Siracha sauce

For Garnish:

1/4 cup fresh cilantro, chopped
1/2 cup cheddar cheese, shredded
1/2 cup sour cream

Heat oil in a large skillet or Dutch oven over medium heat.


Saute the onion, bell peppers, jalapenos and garlic until tender. Make room in the center of the skillet, add turkey and brown about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt and cayenne.


Reduce heat and simmer at least 20 minutes. I let the chili simmer for about an hour, cooled it down, and then reheated it at dinner time.

Garnish each bowl with cheddar cheese and a dollop of sour cream. Sprinkle with cilantro and enjoy.

It's Friday again and time for a party at Designs by Gollum. Thanks, Michael, for being such a wonderful host. Please drop by to see who is taking part in the fun this week.