Tag Archives: chili

Chicken and Pumpkin Chili

I love a bowl of chili, especially on a cold fall or winter day.  I also like the chili to have lots of texture and flavour and to be well-filled, hearty, and not be too watery.  This recipe for Chicken and Pumpkin Chili has a lovely flavour profile owing to the selection of ingredients and a curated blend of spices to complement the core ingredients.

Chili
Chicken and Pumpkin Chili

Chili, with its Mexican influences, is essentially made of three basic ingredients – a protein, vegetables that typically include tomatoes and beans in addition to aromatics like onions, celery, and carrots and, of course, spices. What the cook does from there is basically the cook’s preferences and prerogative.

In this recipe for Chicken and Pumpkin Chili, I am using ground chicken (though you could use ground turkey) and sausage meat as the protein base. Tomatoes, both tomato paste and tomato sauce, and red kidney beans are used to give the chili its hearty base.  I am, however, adding a few different ingredients that one might not necessarily think of as typical chili ingredients.

The first is pumpkin purée (not pumpkin pie filling which is something entirely different).  Not only does the pumpkin purée add a lovely subtle layer of flavour but it enhances the chili’s texture.  I also add a half cup of dry red wine and a tablespoon of cocoa, both of which will add depth and richness of flavour to the chili.  The cocoa will counteract fat from the meat and will help to balance out the typical flavours of the chili such as saltiness and sweetness from the other ingredients. It will also intensify the flavours and offer a more dimensional flavour profile in the chili as opposed to a one-dimensional taste.

Chili
Chicken and Pumpkin Chili

I don’t care for the chili to be too spicy so I tend to go light on the chili powder.  However, if you like the chili a bit more spicy, by all means, increase the amount of chili powder called for in the recipe. The other spices I add are small amounts of oregano, basil, cumin, cayenne, and pumpkin pie spice which is a nod to the addition of the pumpkin purée. The addition of oregano and basil will provide some herbal notes while the cumin will offer some smoky undertones and the cayenne a bit of heat to go along with the chili powder.

Make sure the spices get added to the mixture before the liquids because they will have a chance to coat the ingredients and will release their flavours better than adding them after the liquids have been added.  At that point, all the spices do is float around in the liquid and their flavours won’t be as intense.

Chili
Chicken and Pumpkin Chili

This Chicken and Pumpkin Chili can be served plain or with a dollop of sour cream, some shredded cheddar cheese, and sliced green onions.  It is also good served with tortilla chips.  The chili freezes very well and may be reheated in the microwave.

This Chicken and Pumpkin Chili is also great for taking along to potlucks or any casual get-togethers.

Chili
Chicken and Pumpkin Chili

 

[Printable Recipe Follows at End of Post]

Chicken and Pumpkin Chili

Ingredients:

1 tbsp oil
8 oz/225g ground chicken
4 oz/113g sausage meat, removed from casing

1 – 1½ tbsp oil
1 tbsp butter

½ cup onion, chopped
½ cup celery, chopped
½ cup carrot, diced
3 cloves garlic, minced
4 oz/113g button mushrooms, quartered or sliced

1½ – 2 tsp chili powder (or to taste)
½ tsp oregano
½ tsp basil
¼ – ½ tsp pumpkin pie spice
¼ tsp cumin
¼ tsp cayenne
½ tsp salt
Pepper, to taste
½ tbsp cocoa

1 cup chicken or turkey stock (or 3 tsp liquid chicken bouillon mixed in 1 cup boiling water)
½ cup dry red wine
1 – 19 oz/540ml can diced tomatoes with juice
2 tbsp tomato paste
½ cup tomato sauce
½ cup pumpkin purée (not pie filling)
2 tbsp brown sugar or maple syrup
1 bay leaf

1 – 14 oz/398ml can red kidney beans, drained and rinsed

Method:

Heat oil in skillet.  Crumble the ground chicken and sausage meat into the skillet.  Scramble fry meat until browned, about 5 minutes, breaking it up with a spoon or spatula. Drain and set meat aside.

Heat 1–1½ tbsp oil in heavy Dutch oven or medium-sized stock pot over medium-high heat.  Add 1 tbsp butter.  Reduce heat to medium and add the onion, celery, and carrot.  Cook the aromatics for 3-4 minutes, stirring frequently, until onion starts to become transparent.  Add the minced garlic and mushrooms.  Stir mixture briskly for 1-2 minutes longer, ensuring the garlic does not scorch.  Stir in the chili powder, spices, salt, pepper, and cocoa. Add the browned meat to the pot.

Add the chicken or turkey stock, red wine, diced tomatoes with juice, tomato paste, tomato sauce, pumpkin purée, and brown sugar or maple syrup to the meat mixture. Stir.  Add bay leaf.  Cover and increase heat to bring mixture to a boil, then reduce heat to medium-low and cook slowly, stirring occasionally, until chili thickens, about 45-50 minutes.  Add the drained and rinsed kidney beans.  Simmer, partially covered, for 10-15 minutes more, until beans are heated. Remove and discard bay leaf and ladle chili into bowls.  Top with a dollop of sour cream, green onions, and/or shredded cheese, if desired.  Served with artisan bread or rolls or tortilla chips. This chili freezes well in airtight containers.

Yield:  Approximately 6 servings

Chicken and Pumpkin Chili

This hearty chili is made with ground chicken, sausage meat, pumpkin purée, and a select blend of spices to create a flavorful one-pot meal.
Course Main Course
Cuisine Mexican
Servings 6
Author My Island Bistro Kitchen

Ingredients

  • 1 tbsp oil
  • 8 oz/225g ground chicken
  • 4 oz/113g sausage meat removed from casing
  • 1 – 1½ tbsp oil
  • 1 tbsp butter
  • ½ cup onion chopped
  • ½ cup celery chopped
  • ½ cup carrot diced
  • 3 cloves garlic minced
  • 4 oz/113g button mushrooms quartered or sliced
  • 1½ - 2 tsp chili powder or to taste
  • ½ tsp oregano
  • ½ tsp basil
  • ¼ - ½ tsp pumpkin pie spice
  • ¼ tsp cumin
  • ¼ tsp cayenne
  • ½ tsp salt
  • Pepper to taste
  • ½ tbsp cocoa
  • 1 cup chicken or turkey stock or 3 tsp liquid chicken bouillon mixed in 1 cup boiling water
  • ½ cup dry red wine
  • 1 – 19 oz/540ml can diced tomatoes with juice
  • 2 tbsp tomato paste
  • ½ cup tomato sauce
  • ½ cup pumpkin purée not pie filling
  • 2 tbsp brown sugar or maple syrup
  • 1 bay leaf
  • 1 – 14 oz/398ml can red kidney beans drained and rinsed

Instructions

  1. Heat oil in skillet. Crumble the ground chicken and sausage meat into the skillet. Scramble fry meat until browned, about 5 minutes, breaking it up with a spoon or spatula. Drain and set meat aside.
  2. Heat 1 – 1½ tbsp oil in heavy Dutch oven or medium-sized stock pot over medium-high heat. Add 1 tbsp butter. Reduce heat to medium and add the onion, celery, and carrot. Cook the aromatics for 3-4 minutes, stirring frequently, until onion starts to become transparent. Add the minced garlic and mushrooms. Stir mixture briskly for 1-2 minutes longer, ensuring the garlic does not scorch. Stir in the chili powder, spices, salt, pepper, and cocoa. Add the browned meat to the pot.
  3. Add the chicken or turkey stock, red wine, diced tomatoes with juice, tomato paste, tomato sauce, pumpkin purée, and brown sugar or maple syrup to the meat mixture. Stir. Add bay leaf. Cover and increase heat to bring mixture to a boil, then reduce heat to medium-low and cook slowly, stirring occasionally, until chili thickens, about 45-50 minutes. Add the drained and rinsed kidney beans. Simmer, partially covered, for 10-15 minutes more, until beans are heated. Remove and discard bay leaf and ladle chili into bowls. Top with a dollop of sour cream, green onions, and/or shredded cheese, if desired. Served with artisan bread or rolls or tortilla chips. This chili freezes well in airtight containers.

Recipe Notes

Yield: Approximately 6 servings

For my traditional Chili recipe, click here.

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Chili
Chicken and Pumpkin Chili

 

MEAL PLANNING – WEEK 2

Here is my suggested meal plan for the upcoming week. This is the Week 2 menu.  You can access the meal plans for Week 1 by clicking here, Week 3 here, and Week 4 here.

I am a big fan of meal planning – it takes some coordination and effort upfront but the payoff is great. Find tested and reliable recipes with ingredients you know your family will like, read through the recipes to see what’s involved in their preparation and how long it will take to prepare them, make the shopping list, shop for the ingredients, and set aside the time to make the recipes. If you have helpers in the household, assign them tasks to help with the preparation.

Rather than spend time aimlessly perusing recipes in books or magazines or searching through the internet for a recipe that might pique your interest, I recommend first thinking about what main ingredient might appeal to you – is it ham, beef, poultry, fish, pasta, vegetables, etc. Are you looking for a casserole, a pot pie, or a main entrée, a one-time meal recipe or one that leftovers could be frozen for another meal or transformed into another dish altogether? Once you narrow down what you are aiming for, your search for the recipe will be more focused and concentrated and you will spend less time on the recipe search and more time productively spent actually making the dish.

To help you with that search, I hope you find some, or all, of the following recipes of interest and ones you will add to your weekly meal plan.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own personalized list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Make sure you read through the menu suggestions for the entire week as some require some leftover meat or gravy, etc., from a previous day’s dinner so you will need to know what amounts of ingredients need to be set aside for a subsequent day’s meal.

Click on the green hotlinks to access the recipes.

MONDAY

GranolaMy recipe for granola is nut free.  So tasty, it’s actually yummy eaten as a trail mix treat, too! 

Granola
The Bistro’s Great Nut-Free Granola

Best Zucchini Granola Muffins – These are great breakfast or coffee break muffins and they freeze very well.  Great treat to start off the week!

Shopping List: Granola (click here for my recipe), zucchini, applesauce

Zucchini Granola Muffins
Zucchini Granola Muffins

Dinner:  Roast Beef, Potato Patties, Turnip Puff Casserole

A roast beef dinner is so tasty (and the house smells so great when the beef is roasting).  Be sure to save some of the beef and make some gravy for the beef pot pies for Tuesday night’s dinner!

The potato patties are a change from traditional mashed or boiled potatoes and these are super tasty.  Turnip goes particularly well with beef and is transformed into a lovely flavorful casserole to serve as a side dish. Jazzes up a roast beef dinner for sure!

Shopping List: Roast of beef, cut of choice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs. For Turnip Puff Casserole – Rutabaga, applesauce, onion, parmesan and cheddar cheeses.

PEI Bistro-style Potato Patties
PEI Bistro-style Potato Patties

 Turnip Puff Casserole

Turnip Puff Casserole

Dessert: Rustic Apple Pie

Who can say no to a homemade apple pie!  Add a scoop of your favorite vanilla ice cream to make this an even more special treat!

Shopping List: Apples, pie pastry for double-crust pie + enough for a single crust pie (needed for tomorrow’s Beef Pot Pie)

Apple Pie
Rustic Apple Pie

TUESDAY

Dinner:  Beef Pot Pie – This is a great way to use up leftover roast beef and gravy from Monday night’s dinner.

Sometimes, depending on the size of roast, after a couple of days of leftover sliced cold roast beef, it can be a little boring, shall we say.  That’s why it’s important to find other uses for the leftover roast beef, like this Beef Pot Pie, so it seems like a brand new idea for dinner!

Shopping List: Rutabaga, carrots, potatoes, onion, mushrooms, tomato paste, Worcestershire sauce, red wine summer savory, frozen peas and corn, fresh parsley, pastry for single crust pie

Beef Pot Pie
Beef Pot Pie

Dessert:  Leftover Apple Pie

Apple Pie
Apple Pie

WEDNESDAY

Dinner:  Potato Leek Soup with Whole Wheat Biscuits

Sometimes you just need a plain old-fashioned silky smooth cream soup and this Potato Leek Soup fits that bill nicely.  Serve it with some warm homemade whole wheat biscuits, with a slather of butter, of course!

Shopping List: For Soup – Potatoes, leek, celery, onion, garlic, chicken/turkey stock, milk, white cheese blend (e.g., mozzarella, provolone, parmesan) For Biscuits – All purpose and whole wheat flours, buttermilk

Potato Leek Soup
Potato Leek Soup

 

Whole Wheat Biscuits
Whole Wheat Biscuits

Dessert: Chocolate Drop Cookies

These are a great chocolate cookie and sure to find their way into the heart of any chocolate lover.

Shopping List: General baking supplies + cocoa

 Chocolate Drop Cookies

Chocolate Drop Cookies

THURSDAY

Dinner:  Chili Con Carne served with Pan Rolls

This chili is packed full of flavorful ingredients.  While I think it’s perfect any time of the year, it’s especially inviting on cold winter days!  Make a batch of homemade pan rolls to accompany this chili.

Shopping List: For Chili – Ground beef, onion, green pepper, celery, garlic, 1 – 28oz can diced tomatoes, 2 – 14oz cans red kidney beans, 1 – 10oz can tomato soup, 1 – 5.5oz can tomato paste, chili powder, balsamic vinegar, liquid beef bouillon, mushrooms. For Pan Rolls – Yeast + standard baking supplies

Chili
Homemade Chili

 

Pan Rolls
Pan Rolls

Dessert: Creamy Coconut Rice Pudding

Baked rice pudding is a comfort food and many will remember their mothers and grandmothers making this treat. I’ve jazzed up my recipe with coconut milk and raisins that have had a little “nip” of amaretto!

Shopping List: Arborio rice, amaretto, raisins, coconut milk, maple syrup, shredded coconut

Rice Pudding
Creamy Coconut Rice Pudding

FRIDAY

 Dinner:  Honey Garlic Spare Ribs, Twice-baked Potatoes, favorite side vegetable

Nothing beats honey and garlic to add some life to spare ribs!  These ribs can be served with rice or choice of potato but my favorite is to add a twice-baked potato to the plate. Super yummy.

Shopping List: For Spare Ribs – Ribs, apple juice, honey, soya sauce, garlic, onion. For Twice-baked Potatoes – Baking potatoes such as Russet variety, sour cream, whole milk or cream, liquid chicken bouillon, garlic, cheddar and parmesan cheeses

Garlic Spareribs
Garlic Spareribs served with Turnip Casserole and Baked Potato

 

Stuffed Baked Potato
Twice-baked Potato

Dessert: Jelly Roll

Lovely sponge cake rolled with red jam or jelly. Yes, this is indeed an old favorite with many.

Shopping List:  Cake and pastry flour, favorite red jam or jelly

Jelly Roll

SATURDAY

 Dinner: Moussaka with green salad

While I have made Moussaka for years, recent visits to Greek islands reignited my love for this dish.  As a nod to my Prince Edward Island heritage, my version uses potatoes instead of the traditional eggplant. A little time-consuming to make but the end result is so worth it!

Shopping List: For Moussaka – Ground beef, onion, celery, garlic, 14-oz can crushed tomatoes, tomato paste, red wine, beef broth, russet potatoes, milk, Gouda cheese, breadcrumbs. For green salad – favorite lettuce and salad fixings of choice, dressing.

Moussaka
Moussaka

Dessert: Vintage Tomato Soup Cake

I grew up with this cake being frequently made.  Bet you can’t tell there is a can of tomato soup in it!

Shopping List:  Tomato soup, molasses

Tomato Soup Cake
Tomato Soup Cake

SUNDAY

 Sunday Breakfast: Special Treat – Blueberry Buttermilk Pancakes

Sunday mornings call for something just a little more special than you might make on busy weekday mornings.  Try these Blueberry Buttermilk Pancakes with maple syrup or a rich blueberry sauce for double the blueberry flavor.

Shopping List:  Buttermilk, blueberries (fresh or frozen)

Blueberry Pancakes

DinnerLeftover Moussaka

Moussaka
Moussaka

Dessert: Leftover Vintage Tomato Soup Cake

Tomato Soup Cake
Tomato Soup Cake

So, there you have it – the Week 2 Meal Planning Menu from My Island Bistro Kitchen.

For other meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan

Week 3 Meal Plan

Week 4 Meal Plan

Week 2 Meal Plan
Week 2 Meal Plan from My Island Bistro Kitchen

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Week 2 Meal Plan from My Island Bistro Kitchen Food Blog
Week 2 Meal Plan from My Island Bistro Kitchen Food Blog

 

Chili After the Sleigh Ride

Sleight Ride at Potts Farm, Bonshaw, PEI
Sleigh Ride at Potts Farm, Bonshaw, PEI

Yes, it can be chilly after a sleigh ride and there is nothing better to warm up with than a bowl of hot, homemade Chili Con Carne afterward!  Nothing stirs up a great appetite better than lots of fresh country air!

Homemade Chili
Homemade Chili

PEI has seen its fair share (well, some might say, more than our fair share) of snow this winter.  While, for some of us, the snow means work shoveling and challenges getting around and planning for events, for others it means business.

Waiting Patiently for Passengers to Load the Sleigh

There are a number of farms on the Island that offer sleigh rides throughout the winter months.  Thanks to Mother Nature sending lots of snow to the Island, this year has been exceptionally good for the sleigh ride business.

The photos of the sleigh ride that appear in this posting were all taken at Potts Farm in Bonshaw, on the South side of PEI. Their sleigh rides take you through fabulous trails of the woodlands of their farm.

Before we headed out to Potts Farm, I made this big pot of my favorite chili to have ready when we got home.

Chili
Chili

A chili con carne meal is very easy to prepare because it, essentially, is a meal in one pot.  One of the things I like about chili is that it can be adapted according to ones likes and tastes.  For example, if you don’t like green pepper, simply leave it out.  To achieve a mild or spicy chili according to your taste preference, adjust the amount of chili powder and garlic added.  I like my chili mild-flavored and full-bodied (as opposed to “runny”), meaning I like to add lots of ingredients like onions, celery, green pepper, fresh mushrooms, canned tomatoes, and kidney beans so that it is a nice, thick, chili but still has some juice to it.  I also like lots of tomato flavor so, in addition to the canned tomatoes, I add both a can of tomato soup and one of tomato paste.  Once all the chopping of veggies is done and the cans opened, it’s pretty much just a matter of combining them all in a soup pot and letting them simmer for a good hour or more to allow the flavors to mix and mingle.

Chili freezes well and I freeze it in individual, portion-sized containers to have ready for quick packing of the lunch bag on those weekday mornings when time is always at a premium.  Add a crusty roll, bread, or biscuits, and it makes a substantial tasty and filling lunch.

My recipe for chili follows.  My featured Island product in this recipe is the ground beef which I purchased at KJL Select Meats butcher shop that is co-located with Riverview Country Market in Charlottetown, PEI.  If you are on PEI and have not yet had a chance to visit this butcher shop, I would encourage you to do so.  They have great Island meat available.

My Island Bistro Kitchen’s Chili Con Carne

2 tbsp oil

1 cup onion, chopped
½ cup green pepper, chopped
1 cup celery, chopped
1 garlic clove, minced
1½ lb lean or extra-lean ground beef
1 – 28 oz. can diced tomatoes with juice
2 – 14 oz. cans kidney beans, undrained
1 – 10 oz. can tomato soup
1 – 5½ oz. can tomato paste
Pinch cloves
Pinch pepper
1 – 2 tsp chili powder, to taste
3 tbsp brown sugar
2 tbsp balsamic vinegar
1 tsp liquid beef bouillon
1 bayleaf
4 oz. fresh mushrooms, sliced

Method:

Assemble ingredients.

Ingredients for Chili
Ingredients for Chili

In large pot, heat oil.  Add onion, green pepper, celery, and minced garlic clove.

Quickly sauté over medium heat for 3-4 minutes, stirring constantly.

Add ground beef and cook until browned.

Add remaining ingredients (including the canned tomatoes, kidney beans, tomato soup, and tomato paste and seasonings) except the mushrooms which will be added later.

Adding the Seasonings

Bring ingredients just to a boil, then immediately reduce heat to simmer.  Cover and slowly cook the chili for about 30 minutes, then add and stir in the sliced mushrooms.

Adding Mushrooms
Adding Mushrooms

Cover and simmer for another 30-40 minutes.  Serve hot with French bread, crusty rolls, or homemade biscuits.  If desired, garnish each serving with a dollop of sour cream, grated cheddar cheese, and/or sliced green onions.

Yield:  8-10 servings

 

Thank you for visiting “the Bistro” today.

Be sure to visit my Facebook page at My Island Bistro KitchenYou may also wish to follow me on twitter @PEIBistro, on Pinterest at “Island Bistro Kitchen”, and on Instagram at “PEIBistro”.

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Chili
Chili

 

Chili
Chili Con Carne