Pumpkin chili with goat and black beans

Today I made chili without a recipe for the first time ever. I had a sugar pumpkin and ground goat meat in the house already, so I started with those and made up the rest. It turned out so good, I just had to share. Chili is flexible so you can always add or subtract some veggies for others, and substitute any chop meat you have or keep it veggie! Just play around with the spices and liquid level to suit your tastes. Here’s a good starting point:

Pumpkin chili with goat and black beans

Ingredients

Extra virgin olive oil
1 lb ground goat meat
1 large yellow onion, chopped
3 carrots, peeled and chopped
3 ribs of celery, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 diced hot chili
1 tbsp chili powder
1/4 – 1/2 tsp each: garlic powder, paprika, cumin, salt, black pepper
28 oz diced tomatoes
~1 cup broth (any kind, I used chicken)
~2 cups cooked pumpkin (I just used 1 whole roasted sugar pumpkin here but you could use canned)
2 16 oz cans of beans (any kind, I used black beans)

Roast 1 whole sugar pumpkin in the oven on 350F for ~1.25 hours. Place a baking sheet under the pumpkin on the rack below in case it leaks. Remove pumpkin from oven and slice in half to let it cool. Then, remove seeds (keep them to roast or just toss) and scoop out the pulp into a bowl. Mash it with a fork until smooth.

In the meantime, heat ~1 tbsp olive oil in a pot and brown your meat. When cooked, remove meat from the pan and drain the fat. Set meat aside. In the same pan, saute all the veggies 5-10 minutes until soft. Add in the spices and cook a few more minutes.

Add the meat back into the pot with the veggies, along with the diced tomatoes, broth and pumpkin puree. Bring to a slow boil and then simmer uncovered on low for 1-2 hours. Stir every so often. Mix in beans during the last few minutes of cooking just to heat them through.

Serve over white rice and enjoy!

Veggie hacks: 3-bean chili

One day last week, while attempting an aerobic walk during the arctic blast, my friend Lara and I were discussing what to make for dinner, and she mentioned vegetarian chili. This used to be one of my staples, especially when I wasn’t eating meat, but I have not made it forever. So I decided to make one that night. Please note: I wasn’t thinking about this blog when I was cooking, so there are neither pictures nor a precise list of ingredients. This barely counts as a recipe, consider it more of add-on that you can use when developing your own chili with your favorite ingredients or a trusted recipe.

Or, since chili is pretty fool-proof you can just take me at my word.

Really, the only reason I am posting about this at all is that I randomly tried something new that ended up coming out great and I had to share. I chopped the uncooked carrots and portobello mushrooms super fine in the food processor, until they were almost the size and texture of big breadcrumbs. Then I added the mixture to the chili when I put in the tomatoes and broth. The result was that the sauce took on the texture of meat chili, and it added the extra veggies and flavor without more chunks.

Here’s sort of what I did:

Ingredients

A few tbsp EVOO
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
a few garlic cloves, chopped
2-3 carrots, peeled
6-7 baby portobello mushrooms
*Not positive on the quantities of carrots and mushrooms, I would say I had about 1.5 cups of the ground mixture in the end
1 large jalepeño, diced
*spice mixture (more on this below)
1 can each: Red kidney beans, black beans and garbanzo beans, rinsed
1 28-oz can whole peeled tomatoes
~2-3 cups veggie broth (I actually used chicken but can go full veggie here)

  1. Sauté the onion, peppers and garlic in olive oil for 10-15 minutes until onions are golden
  2. Add in chopped chili pepper and your spice mixture. Stir and cook for a few more minutes. I didn’t have chili powder in the house (dumb because I made some for Christmas as gifts and didn’t keep any for myself!) so I mixed together paprika, cumin, salt, pepper, cayenne and turmeric until it tasted good.
  3. Chop carrots and mushrooms in food processor
  4. Stir everything else into the pot: beans, tomatoes, carrot/mushroom mixture and broth as needed (just enough so it’s not too thick)
  5. Boil and then simmer, uncovered, on medium low for an hour.

I’d love to hear how this turns out if you try it, so please share below!

Pumpkin Chili Reenactment

I’m pretty excited for fall. In my family, fall is full of birthdays and milestones. Some are happy, some are pretty sad, but I still love it. Don’t get me wrong. I will miss sunbathing and outdoor showers more than anything. But as the weather cools, I’m find I really am ready to get back to the business of cooking well and eating right. And being able to turn the oven on again without sweating to death.

In preparation, I went to Trader Joe’s this week with my friend Kathrin to stock up on all things pumpkin. I remembered making some sort of pumpkin and black bean chili last year, so I bought a few cans of pumpkin puree, a few cans of beans and a 1lb of ground turkey figuring that seemed like about the right ingredients.

When I got home I started searching for recipes, but they all had something in them I didn’t have in the house or don’t like. So, I made up my own version based on what I had and the veggies from the farm this week.

veggies-2

It came out delicious! But I forgot to take any pictures or write anything down. So, in the interest of full disclosure, the recipe below is a staged reenactment of that chili.

Pumpkin Chili

Ingredients
*makes 6 servings
(the recipe is doubled in the pictures if you are wondering why the pot is so full!)

1-2 tbs butter
1 frying pepper, cut into rings
4 small sweet peppers, cut into rings
1 onion, chopped
1 large jalapeño, sliced thin
2-3 garlic cloves sliced
1/2 tsp each: cumin, paprika, turmeric, cayenne pepper, salt
3 small tomatoes roughly chopped (w/ seeds)
1 15oz can black beans
1 15oz can cannellini beans
2 cans pumpkin puree
1 lb ground turkey
2 cups chicken stock

In a large pot, melt better and sauté onions and peppers over medium heat for 5-10 minutes until soft. Add in jalapeño and chopped garlic and cook a few more minutes.

peppers-onions

Once veggies are soft, mix in spices and cook a few more minutes. Then, stir in tomatoes and turn heat to low, letting everything stew for 5-10 more minutes.

In the meantime, brown ground turkey in a separate skillet with just a little bit of olive oil.

After the tomatoes start to get soft and cook down, add pumpkin and chicken stock into the pot. Mix well, then add in beans. Bring everything to a boil, making sure to stir often since the pumpkin is thick so nothing sticks.

Once the pot boils, turn down to low heat and mix in browned turkey. Let pot simmer on low, uncovered, for about 1 hour, stirring often.

chili-pot

I served as is, but you could top with a bit of grated cheese or a scoop of greek yogurt or sour cream.

Enjoy!