Smoky, spicy and hearty, you’ll be craving this 21 Day Fix approved meal all season long! The addition of pumpkin to this cold-weather staple adds nutrition, gorgeous fall flavor and the thickness we all want in a chili.
Sooo… did I mention that September is Pumpkin Month? It’s true. I say now is the time. In another month or so, you will all be absentmindedly saying things like, “Another new pumpkin something or other, I’m SO sick of pumpkin!” Well, maybe not all of you. Personally, I could eat pumpkin anything all year long. If all of a sudden they started selling pumpkin coffee in May, my heart would rejoice Hallelujah-style.
But alas, that’s not going to happen, so carpe diem!
Because I’m a big fan of trying new meals, I’m not a huge recipe repeater, particular at dinner time. Chili is one of the few exceptions, though I admit that I make it a few different ways. It’s just that perfect cold-weather meal, isn’t it? It’s super-easy, inexpensive, healthy (in this case, anyway!), comes together quickly and warms you up from the inside out. Absolute comfort in a bowl!
This chili is an adaptation of a Taste of Home recipe called Anytime Turkey Chili. I had made it a while back but wasn’t 100% in love, so I worked on it until I was happy. Now I’m happy, see? → 🙂 I feel like there is no better way to add heat to a chili than with some amazing, smoky chipotle chiles. They add so much flavor and a little goes a LONG way. However, if you don’t really like spicy stuff, you can always add a little extra chili powder and some smoked paprika. That’s what I do for the kiddos. It’s still delicious, just a lot less heat. Mama likes the heat.
In the recipe below, there’s a link to instructions on making the chipotle puree, but essentially this is what I do: I buy a can of chipotle in adobo (they are small little cans that can be found in the Mexican/Latin food section of pretty much any regular grocery store, Even Walmart). When I open the can I scrape out the seeds and ribs from each pepper, then I throw the peppers and the adobo sauce into a small food processor and process until pureed. I take out what I need for that day and the rest goes into a small baggie, then into the freezer. After that, anytime I need a little bit, I can just pull out the baggie, cut off what I need with a small knife and defrost it in the microwave. Easy peasy.
Btw, I have the perfect companion to this recipe coming on Thursday!