Spicy Pumpkin Chili
Spicy Pumpkin Chili
By Jim Bailey |
November 14, 2017 12:18 pm
Not too spicy, not too mild!
The sweet taste of pumpkin works well to tone down any heat, but if it is the heat that you desire, simply mince a couple hot peppers and cook along with the onions and bell peppers.
Dollop some sour cream on top and sprinkle shredded Monterey Jack cheese if desired.
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2 teaspoons
oil
1
small onion, peeled and minced
1
small green bell pepper, seeded and minced
1 lb
ground chicken or turkey
2 tablespoons
chili powder
1 tablespoon
cumin
1 teaspoon
red pepper flakes
1 (15-ounce) can
white beans, drained
1 (15-ounce) can
diced tomatoes, in juice
1 (15-ounce) can
tomato sauce or puree
1 (15-ounce) can
packed pumpkin
1 cup
whole kernel corn
Salt and black pepper, to taste
1
In a large saucepan, over medium heat, add oil
2
When the oil is hot, add onion and bell pepper, cooking until softened, about 34 minutes
3
Add chicken, continuing to cook until chicken is thoroughly cooked through, stirring frequently to break up
4
Add remainder of ingredients, stir to combine and reduce heat to low
5
Partially cover and allow to simmer for 15 minutes. Serve hot
Jim Bailey
The Yankee chef, Jim Bailey, is a third generation chef, food columnist, cookbook author, food judge and New England’s foremost food historian. His motto, It's Just That Simple!™ expounds on the concept that anyone can create and prepare recipes made by celebrity chefs on television, but without all the expense, expertise and special equipment. Chef Jim also dons his signature pink chefs coat as a tribute to all breast cancer sufferers, both in the past and present.
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