Pre-Halloween Party Pumpkin Chili

I admit that I am one of those people who look forward to fall as much for all the pumpkin treats as I do the changing of the leaves. Whether it is in a chai latte or in a piece of moist bread, I have a hard time saying no to anything with “pumpkin” in its title.

However, there are times when I want something warm and pumpkin-y that is not in caffeinated form or in a muffin the size of my head. Lately, I have been craving something savory that will comfort me on those nippy, late nights studying for midterms…or before I head out to Halloween parties.

This pumpkin chili is the perfect remedy for the autumn chills, and for pre-gaming. Instead of the typical seasonings of autumn, this chili leans towards the spicy by combining cumin and chili powder. Although the Serious Eats recipe calls for ground turkey, it can easily be made vegetarian by substituting more beans for the meat. The heartiness of the vegetables and the subtle sweetness from the pumpkin make this an ideal meal to pad the stomach before exam cramming or a fun costumed night out trick or treating.

Bethany Imondi, a junior studying Government and English at Georgetown University, loves when the scent of cinnamon from her roommate’s morning oatmeal warms her apartment. Read more…

**Recipe**


Pumpkin Turkey Chili
Adapted from Serious Eats
Serves 6

Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans
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 freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)

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

Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes.

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. Stir in fresh cilantro. If preferred, top with cheese and sour cream.

Originally posted on Monday, October 24th, 2011

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