In the words of my good friend Hillary, “I’m calling it. Its officially bowl food season” & shes right. Although I am still wearing flip flops outside, they are now generally accompanied by crops & a sweater of some kind. The tree colors are starting to change & we are no longer leaving the windows open at night.
While I’m never ready to say goodbye to the summer season & all it entails, I do love the initial days of fall where you find joy in wearing cozy sweaters, drinking warm spicy coffees & when you start to make dishes in your kitchen that fill your home with mouthwatering smells before dinnertime.
Today started off early as I am switching back to the ‘days’ portion of my rotation at work [my body never does do it well] but Maddie & I had plans for a productive morning so off we went. Once home this afternoon I decided that the chill in the air called for some chili to be cooked on the stove hence the recipe that follows for Pumpkin Chili!
- 2 T olive oil
- 1 medium sized onion [ I used Red – use whatever you want]
- 2-6 cloves garlic [Mine seemed to be mini today & I LOVE garlic so…see photo below]
- 2 bell peppers [color doesn’t matter here – maybe avoid green they can be bitter]
- 2 banana peppers [optional – I like it spicy]
- 2 chicken breasts cubed
- 1 can black beans [does anyone else find that recipes say 14 oz can & you’ve got NO idea what size that is? Use whatever you have – I promise you will not be sad if you’re short 5 oz of black beans]
- 1 can chickpeas
- 1 medium sized can tomatoes
- 1 can pureed pumpkin [please do not use pie filling]
- 1 C frozen corn
- 1 t red pepper flakes
- 3 T chili powder
- 2 T smoked paprika
- 2 T cumin
- 1 T cinnamon
- 2 C Vegetable broth
- 2 T Braggs Liquid Aminos [Soy or Tamari works too!]
- In a medium/large pot [I used my dutch oven] heat olive oil over medium/high heat, add the onions & let them brown up a bit. My Nonna used to say the brown bits added flavor so don’t be afraid of them, if its getting too sticky add a little water to loosen everything back up. When your onions are browned up & translucent add in the garlic cooking till fragrant
- Add in the peppers, let them sweat a bit. When everything is well combined pour it all into a separate bowl where it can wait. I know you’re thinking I’m nuts but trust me you don’t want salmonella okay?
- In the same pot toss in the chicken and red pepper flakes, brown the chicken and cook through.
- Add the pepper mixture back in & all the rest of ingredients mixing well.
- Allow to boil and then reduce heat to low and let simmer for a while [this is the part where the house smells good and all the flavors meld together] stirring every so often.
- Serve garnished with toasted pumpkin seeds, avocado & sour cream/plain greek yogurt, cheese – or just plain!