Today has been a great fall day! It was chilly this morning. I got up early, went to the gym then headed straight to the last Countryside outdoor market of the season (they move indoors over the winter). I got these beautiful flowers from Little Bean Farm and Larder. There’s kale in there! This bouquet instantly brought me some feel good and I skipped through the meadow, taking in all the crisp air and gorgeous views. I was intentional about my time this morning because I didn’t have to rush. That was a nice feeling!
While at the market, I also picked up some things for chili tonight. I decided to make two kinds: my traditional style chili using Beyond Meat in the Instant Pot and a new recipe I found that calls for pumpkin, bourbon and chipotle peppers.
It’s so yummy! If you’re looking for a unique chili recipe, this one’s a keeper. It comes together quickly with simple, healthy ingredients! It’s vegetarian and gluten free. Yay!
Sauté onion, garlic and red pepper in a little olive oil. Add chili powder, salt and cumin then pour in the bourbon. It smells amazing right about now!
I still have lots of homemade pumpkin purée so I added that, crushed tomatoes, beans, chipotle peppers and butternut squash. These colors match all the trees right now. Beautiful!
That’s it! It simmers for about 30-40 minutes which gave me plenty of time to whip up a pan of cornbread. I knew the chili would have some kick so I thought a little cornbread drizzled with my favorite Brighton Wool & Honey Raw Wildflower Honey would be the perfect sidekick.
It’s still chili but it’s different and I dig it! It’s thick and loaded with unique flavors and the cornbread with honey is the perfect accompaniment.
It’s raining and cold and I don’t even care. Kinda busy here inhaling this meal. Also, I’m really glad I worked out this morning!
We have trick-or-treat in our neighborhood tomorrow night and I’m pleased as punch this recipe made enough so I can enjoy the leftovers. I bet it’s even better tomorrow!
From the heart,
Shannon
Pumpkin Chipotle Bourbon Chili
Ingredients:
1 TBSP olive oil
1 medium onion, minced
3 garlic cloves, minced
1 red pepper, diced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
1/2 cup bourbon
14 ounces pumpkin purée (either homemade or canned)
1 28-ounce can of crushed tomatoes
1 19-ounce can of black beans
1 19-ounce can of navy beans (you can use your favorite beans too!)
1 small butternut squash, cut into 1-inch cubes
1 tablespoon chipotle peppers pureed with adobo sauce
Plain Greek yogurt, cilantro, onions for toppings
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the onion and sauté until it is soft. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes.
2. Add the chili powder, cumin, and sea salt and let it cook for 1 minute more.
3. Add the bourbon and bring to a boil.
4. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well.
5. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender.
6. Season to taste with sea salt.
7. Serve with toppings of your choice. I highly recommend cornbread and honey for dunking!
Recipe found and modified from The Endless Meal
flouredapron.com 