Fall is in full swing and it’s pumpkin season all over town. The weather has gotten cooler and the food is starting to get more comforting. This is when we most crave all the yummy baked goods, the soups and stews, ahhhh I love the Fall! Since there is an abundance of pumpkin I started thinking where else I could incorporate this versatile orange gourd. As I was walking through Kroger, one of our local grocery stores in Texas, it dawned on me that I needed to make Pumpkin Chili. I gathered the usual ingredients for my Chili which I typically make with ground turkey and also picked up a medium sized pumpkin.
I used the medium sized “pie” pumpkin and cut it into quarters. I reserved 1/4 of it to cut into bite sized chunks for the chili. The rest I roasted and made pumpkin puree. I followed these instructions for roasting and pureeing: http://thepioneerwoman.com/food-and-friends/how-to-make-pumpkin-puree/
This will make more than the 1 cup of puree you need for the chili so the rest can be stored for another pumpkin treat, maybe dessert? Hmmmmm dessert, I need to get on that!
Garnish with your favorite Chili toppings! Some great suggestions are shredded Cheddar cheese, chopped cilantro, chopped green onions, sour cream (or plain greek yogurt), avocado etc