…is a meal that many of us crave when the nights start getting cooler and the leaves begin to change. Food Network Magazine featured a recipe for pork-and-pumpkin chili a few issues ago, and we could not wait to try it (with our own additions)!
For a tasty bowl of chili you need:
- 3 lbs. ground turkey
- 2 cups chicken stock
- 12 oz. Mexican lager
- kosher salt
- 2 chipotle peppers in adobo sauce, chopped
- 3 tsp. dried oregano
- 15 oz. canned pumpkin
- 1/2 cup Greek yogurt
- 1/4 cup vegetable oil
- 2 tomatoes, chopped
- 1 poblano pepper, seeded and chopped
- 2 onions, chopped
- 1/4 cup chili powder, plus more for seasoning
- 4 cloves garlic, grated
- 1 bunch collard greens, stems removed, chopped
- lime wedges
The original recipe called for pork shoulder, but we subbed in ground turkey and it was delicious. Begin by combining the turkey, beer, 2 cups chicken stock, 1 cup water, and 1 tsp. salt in a dutch oven and bringing the mixture to a simmer over medium heat. Skim any foam from the surface (there is hardly any if you use turkey) and add the chipotles and 1 1/2 tsp. oregano. Cover the pot and cook the mixture for 15-20 minutes, until the turkey is mostly cooked.
Meanwhile, mix 3 tbsp. pumpkin, the Greek yogurt (or sour cream) and salt. Cover the bowl and place it in the fridge.
Heat the oil in a large skillet over medium. Add the tomatoes, onion, poblano, and 2 tsp. salt. Cook the veggies about 15 minutes, until they are nice and soft. Then, add the remaining 1 1/4 tsp. oregano, the chili powder, garlic, and cook for another 5 minutes. Stir in the rest of the pumpkin and let it heat through for 5 minutes.
Add the tomato-pumpkin mixture to the meat and simmer for another 5 minutes. Add the greens (you can use spinach or mustard greens as well) and cook yet another 10 minutes to soften. Season with a bit of salt.
Serve a bowl of chili with a dollop of the pumpkin cream and a lime wedge.
This is an excellent chili for Fall! The cool pumpkin cream on top partners beautifully with the spice of the chili powder and poblano to make a delicious, cozy fall dinner.
*sc
singing.chef. 