Spicy pumpkin chili nourishes, warms on a chilly day

By Jim Bailey
theyankeechef.blogspot.com

Not too spicy, not too mild. The sweet taste of pumpkin works well to tone down any heat, but if it is fire that you want, simply mince a couple hot peppers and cook along with the onions and bell peppers.

Dollop some sour cream on top and sprinkle shredded Monterrey Jack cheese if desired.

2 teaspoons oil
1 small onion, peeled and minced
1 small green bell pepper, seeded and minced
1 pound ground chicken or turkey
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon red pepper flakes
1 (15-ounce) can white beans, drained
1 cup whole kernel corn
1 (15-ounce) can diced tomatoes in juice
1 (15-ounce) can tomato sauce or puree
1 (15-ounce) can packed pumpkin
Salt and black pepper to taste

In a large saucepan, over medium heat, add oil. When oil is hot, add onion and bell pepper, cooking until softened, about 3 to 4 minutes.

Add meat, continuing to cook until it is thoroughly cooked, stirring frequently to break up. Add remainder of ingredients, stir to combine and reduce heat to low. Partially cover and allow to simmer for 15 minutes. Serve hot. Makes about 5 good-sized servings.

Jim Bailey’s book The Yankee Chef: Feel Good Food for Every Kitchen contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.