So much of embracing a new season is shifting the foods that you eat. Eating seasonally to me is eating in alignment with the planet, seeking enrichment from what the earth has to offer at that given time and we all know that foods in season require less pesticides and taste better so its a win-win. And well pumpkin pumpkin pumpkin!
Enter stage right: Pumpkin chili. Its the perfect marriage of seasonal ingredients encorporated into a seasonally appropriate recipe. And its delish. bomb dot com. boyfriend approved. ok, I’ll stop.
The flavor is not overly spicy (although you could adjust that), its somewhat sweet, a little bit salty, super filling and the longer it sits the better it tastes. This is absolutely one of those recipes you want to make a lot of and this recipe yields aa generous portion. It freezes fantastic and is the perfect leftovers because it works for every meal of the day. In the morning top it with a pasture raised fried egg, for lunch crunch up organic tortilla chips and add avocado, and for dinner do both! 🙂 or just eat as is with your favorite toppings!
I hope you love this recipe! If you remake it please tag #caraskitchen on instagram so I can see! I would love that 🙂
Currently, this song has been on stuck in my head. The video is clever, too!
Pre heat over to 450f. Cup the pumpkin in half, remove the seeds and roast cut side down for 15 minutes. Once cooked, remove from the oven, let cool and peel/cut off the skin. Cut into cubes. Set aisde.
While the pumpkin is roasting, prep your other ingredients as stated above. Peel the turnips and cut into 1 inch cubes.
*I found the turnips at my local farmers market, if you can not find them use potatoes or carrots instead or omit entirely.
In a large soup pot or dutch over, heat the butter and oil over medium. Whisk in the cornmeal until it is smooth then add in the pumpkin, turnip, bell peppers, onion, garlic and tomato paste. Stir frequently for 10 minutes.
Add the broth, diced tomatoes, beans and corn. Stir in the spices and worchtershire sauce. Bring to a simmer, then reduce the heat and cook for atleast an hour. The longer it simmers the better it tastes, so maybe turn on some PPL and leave it be for the afternoon? Up to you.
Right before serving add the salt and pepper, maybe a dash of balsamic vinegar if you are feeling fancy, dress with the toppings of your choice, and ENJOY!