There are certain recipes that just feel like fall.
A big pot bubbling away on the stove. The kitchen smells incredible. Someone wanders in and asks, “What are you making?” And, for once, dinner is already handled.
This October Pumpkin Chili is one of those recipes.
It’s cozy, hearty and full of the things I want to eat when the weather turns cooler: vegetables, creamy cannellini beans, plenty of protein, and warm, savory spices. It’s filling without being heavy, which is always a good thing.
And before you worry that I’ve turned chili into pumpkin pie: I haven’t.
The pumpkin doesn’t make this chili sweet. It simply gives the broth a little more body and richness while smoked paprika, cumin and garlic keep everything firmly in savory-dinner territory.
In fact, you won’t really taste the pumpkin at all.
It quietly melts into the chili and gives the whole pot the feeling that you spent considerably more time on dinner than you actually did.
I’m always in favor of that.
THE PUMPKIN TRICK
This is one of those little kitchen tricks worth keeping.
Adding pumpkin puree to chili gives it a lovely, almost creamy texture without making it heavy. It also makes the chili feel like it has been simmering away all afternoon.
It hasn’t.
We’ll keep that between us.
I like serving this with something creamy, something fresh and a good loaf of warm, crusty bread for dunking. Avocado, shredded cheese, Greek yogurt, scallions, pumpkin seeds and cilantro are all welcome at the table.
And because chili is wonderfully forgiving, feel free to make it your own. Add another vegetable. Turn up the heat. Or, if you’d like to make it vegetarian, leave out the turkey and add another can of beans.
No one will complain.
AND ONE MORE THING…
After more than 25 years of sharing recipes, nutrition advice and the realities of healthy eating with you, I’ve been working quietly behind the scenes on something new.
My new website is officially live.
It’s a new home for my recipes, nutrition resources and the ways we can work together—all in one place.
It’s been a long time coming, and I’m so happy to finally share it with you.
I hope you’ll take a look around and find something useful, something delicious, or perhaps both.
COME TAKE A LOOK → sarasullivan.com
And now, back to dinner.
OCTOBER PUMPKIN CHILI
Serves 4
Ingredients
- 3 tablespoons olive oil
- 1 medium onion diced
- 1 large carrot peeled and chopped
- 2 garlic cloves minced
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1 lb. ground turkey
- 1 tablespoon thyme
- 1 teaspoon salt
- 1 15-ounce can pumpkin puree
- 1 15-ounce cans cannelini beans drained
- 3 cups vegetable or chicken broth (plus more depending on how thin you like it)
- 1/4 cup heavy cream
Place a large stock-pot or 4 or 5 quart Dutch Oven over medium-high heat and heat the olive oil. Add the onion and carrots and cook until softened, about 5 minutes.
Add the garlic and spices and toss to coat, cook an additional 1 minute. Push the vegetables to the side and add the ground turkey using a wooden spoon to break apart. As the meat browns break it into small pieces and cook until no longer pink, about 8 to 10 minutes.
Mix in the thyme, salt, pumpkin puree, cannelini beans, and broth and bring to a simmer. Reduce heat, and slightly cover the pot with the lid and cook for 25 minutes.
Remove the pot from the heat and stir in the heavy cream. Taste and adjust seasonings. Serve with crusty bread, avocado, shredded cheese, Greek yogurt, scallions and/or cilantro.Â
Then sit down and enjoy dinner.
You’ve earned it.
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