I woke up to hear that there is a chance of snow flurries this week here in Ohio….
Wait, WHAT?! Fall just got here! Snow is certainly not allowed to be a part of the forecast yet! Last week, for the first time this year, I took in many of the signs of fall. Outside is smells like it with the dying leaves in the crisp air, it certainly feels like it with the chilly mornings, and wardrobes are turning towards fall as well. I cannot tell you how many outfits I saw last week that just screamed the change of the season. Tall boots, scarves, jackets, tights with skirts… just some of my favorites :)
Thankfully I have also been cooking up some cold weather favorites just in time for the chill in the air. I have had a really hard time finding pie pumpkins this year so I settled for buying about 10 cans of Libby’s Pumpkin. If you are going to buy canned pumpkin – hers is the best!
One of my all time favorites is pumpkin oatmeal. This particular version is 1/2 cup of dry oats, 1/4 cup pumpkin purée, 1 Tbsp maple syrup, a handful of raisins and a handful of pepitas! Oh my gosh it is so good!
Secondly – I have been ridiculously excited to make chili. Especially pumpkin chili. Chili is one of those things you really cannot mess up and if you are anything like me (and do it the right way) it will never actually taste exactly the same any particular batch. I was really excited to share this recipe using pie pumpkin chunks but was unable to find one … and I just did not want to wait … so this recipe uses canned pumpkin. The canned pumpkin in the recipe can be substituted for a 3lb pie pumpkin. Check here for reference on how to roast a pumpkin. I also threw turnips into this variety and I think I am hooked! They are light and easy to incorporate and give a nice texture to the chili as well!
Hearty Pumpkin Chili
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 yellow onion, diced
- 3 cloves garlic, diced
- 2 red bell peppers, chopped
- 2 turnips, chopped
- 2 cans diced tomatoes with chilis
- 2 cans black beans, drained and rinsed
- 2 cans chili beans, draining and rinsing is optional
- 4 cups vegetable broth
- 3 Tbsp tomato paste
- 1 can pumpkin purée or 3 lb pie pumpkin roasted and diced
- 1/2 cup quinoa flakes (optional but adds thickness and nutritional value)
- 1 Tbsp cinnamon
- 1 Tbsp cumin
- 1/2 Tbsp chili powder
- Salt and Pepper, to taste
- Any toppings: green onions, sour cream, cheese, tortilla chips, avocado, etc.
Heat olive oil in large soup pot and add onion and balsamic vinegar, sauté until translucent (approx 5 minutes). Add garlic followed by red bell pepper and turnip. If using chunks of pumpkin, add here as well.
Add all seasonings: cinnamon, chili powder, cumin, salt and pepper. Add tomatoes, beans, vegetable broth, tomato paste, pumpkin purée and quinoa flakes. The flakes are optional or can be substituted for oat bran or similar as well.
Bring pot to a boil then reduce heat and cover. Cook for 20 minutes.
Serve hot with your favorite toppings.
The chili also freezes well and may be even better after a day or two of letting the flavors mix together!
Happy Fall Y’all!