Pumpkin · Recipes · Savory Dishes

Pumpkin Chipotle Bourbon Chili

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!

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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!

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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.

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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!

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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!

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Recipe found and modified from The Endless Meal

Jams, Purees, Sauces · Pumpkin · Recipes

Pumpkin Purée + Roasted Pumpkin Seeds

Last Saturday, I picked up pie pumpkins at Countryside Farmers’ Market. I got some from Martha’s Farm and Log Cabin Organic Farm. Pie pumpkins are smaller and sweeter than carving pumpkins.

When I’m at the market and meet the people who’ve planted, nurtured, harvested and given life to their crops and the earth, I feel compelled to bring that food into my home and savor it. I want to give vegetables and fruits even more life and enjoy all they have to offer in taste and nutrition. It’s important to me and a real blessing to have access to wonderful food. I also believe food should be fresh, simple and easy to prepare.

Homemade pumpkin purée is super easy to make and it tastes better than the stuff you find in stores. You just need a little time, an oven and a food processor or blender to whip up your own puree. Don’t get me wrong, I’ve used my share of canned pumpkin. It’s convenient and most of the organic ones I’ve tried are just fine. We eat a lot of pumpkin goodies in my house and most days there’s no time to make my own. However, sometimes, I’m reminded to slow down, enjoy the harvest and cherish the process of making my own ingredients.

This color alone should be motivation enough for you to make your own pumpkin purée! I use pumpkin in a variety of things: breads, pancakes, waffles, beagle food, lattes, pasta, risotto, cookies, pies, cakes, puddings…you name it and I’ll find a way to incorporate pumpkin!

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It all starts with the pie pumpkins.

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Simply cut the tops off and split them right down the middle.  A nice, sharp knife makes this pretty easy.

Scoop out the seeds and keep them.  We’ll talk about roasting those later!

Daisy Mae smelled pumpkin and came to scope out the situation in the kitchen! Be patient, girl!

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Once all the pumpkins are clean, place them flesh side down on a cookie sheet and add a little water then bake at 375 degrees for about an hour or until a fork pierces through easily.

Once they’re nice and tender, take them out of the oven and let them cool.  Scoop out the meat of the pumpkin and place in a food processor or blender.

Process or blend until smooth. Transfer to jars or containers of your choice. It freezes well!  If you freeze it, just thaw in the fridge when you need it. If you plan to use some right away, it will be just fine in the fridge for about a week.

Homemade pumpkin purée is silky and flavorful. Pumpkin is a great source of potassium and beta-carotene and contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.

Using ingredients I pick up at the farmers’ market gives me a sense of place in the local food cycle. There’s something special about knowing where it all came from and interacting with the people who worked incredibly hard to produce something so delicious and nutritious. It’s pretty amazing that I get all those good feelings from making pumpkin purée from local pumpkins, huh? I’m such a food geek!

I hope you make this and enjoy the process! Find a market or farm, choose your pumpkins and spend the afternoon getting to know your food and truly appreciate it. See it, feel it, smell it then taste it! I have so many plans for my pumpkin purée and I can’t wait to share them with you! Also, Daisy loves it!

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Don’t forget the seeds, they’re one of the best parts! There’s no easy way to clean them.  Just try to pull out most of the stringy orange pieces and soak the seeds in warm water and keep rinsing/soaking a few times to get them clean. The strings will keep sinking to the bottom. Once they’re all clean, lay them out to dry.

I experimented with three flavors for my seeds:
Sweet: raw wildflower honey + brown sugar + pumpkin pie spice + vanilla
Brighton Wool and Honey’s Raw Wildflower Honey is YUMMY! Don’t get me started on their laundry detergent, bee pollen and soap.  Yeah, they’re just fantastic all the way around!

Spicy: olive oil + spicy blossom honey infused with Carolina Reaper + hubby’s Ghost Pepper salt
This honey from Fuego Spice Co is pretty amazing!

Spicy/Sweet: olive oil + chili powder + brown sugar

I divided the seeds into bowls and used 1 cup of seeds per flavor with 1 TBSP of the oil or honey then added in the sugar and spices. I let them soak for at least an hour then spread on parchment and baked at 375 for 10-15 minutes. Store them in glass containers to keep them crisp. Get creative! You can literally do any kind of spice combination!

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That’s all the pumpkin I’ve got for now! Let me know if you make the purée and what you plan to use it for! Go the extra mile and make the seeds for snacking or, better yet, take a jar to your local farmer!

From the heart,
Shannon

Pumpkin Purée
Ingredients
4-6 pound pie pumpkins
Instructions
1. Cut the tops off the pumpkins
2. Cut the pumpkins in half
3. Scoop out the insides and save the guts
4. Place the pumpkins flesh side down on a baking sheet and add about 1/4 inch of water
5. Bake at 350 for 60-90 minutes, checking periodically after 60 minutes; when a fork pierces through easily, they are finished
6. Let the pumpkins cool and then scoop the meat out into a food processor or blender
7. Process the pumpkin until smooth and transfer to jars or containers
8. Store in the freezer and defrost when needed or keep in the fridge for up to one week

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