I adore the fall in Florida. After a long and steamy summer, we finally get to enjoy crisp cool mornings and slightly chilly sleeping weather. Our town comes alive again with joggers, dog walkers, bikers and of course the snow birds.
Cooking pumpkin dishes is one of my favorite seasonal rituals. I served this for a casual dinner of 80 people, as it lends itself to crowd pleasing and is relatively simple to make. Served with a side of broccoli cornbread, my husbands great Aunt Snookie's recipe from Shreveport, Louisiana... everyone seemed to enjoy the simple supper. The secret ingredient, pumpkin chipotle, comes from one of my favorite quaint shops, American Spoon, that I visit every summer while we are up in northern Michigan. I had them ship a large box of the chipotle to me to flavor my seasonal chili.
Pumpkin Chipotle Chili (recipe from the American Spoon)
2 tablespoons olive oil
1 onion diced
1 garlic clove, minced
1 1/2 pounds ground turkey
2 (15 oz) cans cannellini beans or Great Northern beans, drained
1 tablespoon cumin
1 (28 oz) can stewed tomatoes
1 tablespoon chili powder (or less if you don't care for spicy)
1 (13 oz) jar peach mango salsa or American Spoon Cherry Peach Salsa
1 teaspoon salt
1/2 jar American Spoon Pumpkin Chipotle Roasting Sauce
1/2 teaspoon cinnamon
4 oz green chillies, chopped
1/2 teaspoon unsweetened cocoa powder
Heat the olive oil in a stockpot and add the onions and sauté over medium heat for about 5 minutes. Add garlic and cook two more minutes. Add the ground turkey and sauté until browned.
Add remaining ingredients and bring to a boil. reduce heat and simmer for 30 minutes. Serve immediately.
For a printable recipe, click here.
What is your favorite pumpkin dish? To leave a comment, please click here.