It's a real chili for the fall. And the reason it's great for the fall is because it's more a stew with some classic chili toppings, and also pumpkin. Amy Traverso, who's the Senior Food Editor for Yankee Magazine, stopped by Tonia's Kitchen to talk about her Harvest Chili recipe, which she says is made with pumpkin puree and Kabocha Squash. Amy says that last ingredient is pumpkin like but has the texture of a sweet potato. The skin on the squash is very tender so you don't need to chop it.
Yield:
About 6 servingsIngredients
3 tablespoons olive oil
2 medium carrots, diced
2 celery stalks, diced
1 medium yellow onion, diced
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
2 large garlic cloves, minced
1 red bell pepper, seeded and diced
1 teaspoon chili powder
¾ teaspoon cumin
1 teaspoon dried oregano
1 cup pumpkin puree
1½ pounds kabocha squash, seeded (unpeeled) and cut into 1-inch chunks
2 (15-ounce) cans white beans, such as northern or cannellini, with liquid
3½ cups chicken or vegetable broth
Avocado slices, cilantro, and sour cream, for garnish
Instructions
Warm the oil in a large Dutch oven over medium-high heat, then add the carrots, celery, onion, salt, and pepper. Cook, stirring often, until the onions are translucent, about 6 minutes. Reduce heat to medium. Add the garlic, red pepper, chili powder, cumin, and oregano and cook, stirring often, for 5 more minutes. Add the pumpkin puree and kabocha squash and stir to coat. Cook, stirring often, for 3 minutes. Add the beans and broth, bring to a low boil, then reduce heat to a simmer, stir, and simmer until the squash is tender, about 30 minutes more. Taste and add salt and pepper as needed. Serve hot and garnish with avocado, cilantro, and sour cream.
