As October races on and Halloween fast approaches my Dutch oven becomes a familiar sight both on the stove and in the fridge (full of yummy leftovers!). Brussels sprouts, squash, cauliflower, and broccoli start to take over the produce section alongside local apples and pears. Pumpkin makes its way into drinks and desserts as well as soups and chilis. Ah, yes, it is pumpkin spice latte season!
Apropos of this diary there was a comment thread in last week’s WFD regarding chili made with turkey instead of beef. I almost posted a comment about a dish I had put into our meal plan for upcoming week but got distracted. When I made it this past Wednesday it was so good I decided it had to be part of this diary.
Turkey and White Bean Pumpkin Chili
Adapted from Skinnytaste
Ingredients:
- 2 lbs lean ground turkey
- 1-2 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tsp chili powder, to taste
- 1 1/2 tbsp cumin
- 1 tsp smoked paprika
- ½ tsp cinnamon
- 1 tsp oregano
- 2 15 oz cans white northern or navy beans, rinsed and drained
- 15 oz can pumpkin puree, or homemade
- 4.5 oz canned chopped green chile
- 2 cups chicken broth
- 2 bay leaves
- kosher salt and pepper to taste
- 1 cup shredded cheddar cheese for topping
- chopped cilantro, red onion or chives for topping
- Greek yogurt or low-fat sour cream for topping, optional
Directions:
- Heat the olive oil in a large Dutch oven or soup pot until shimmering.
- Add the onions and saute until just starting to soften and become transparent. Add the minced garlic and cook for about 1-2 minutes until fragrant.
- Add the ground turkey to the pot, season with salt and pepper, and cook breaking up the meat until no longer pink.
- Add the chili powder, cumin, paprika, cinnamon, and oregano. Stir through and let spices bloom and become fragrant. About 1-2 minutes.
- Add the pumpkin puree and the green chiles and mix through. Pour in the broth and then add the beans folding it all together.
- Add the bay leaves and bring to a boil.
- Reduce heat to simmer and cover. Cook, stirring occasionally for 3-4 hours. Taste for seasoning as you let it simmer and adjust as needed.
Note this chili does not have a lot of chile pepper heat. I think if you wanted to make it hotter substitute the green chiles with chipotles in adobo. The smokiness of flavor would go well with the pumpkin.
Now what about a salad? I’m guilty of neglecting fresh vegetables in favor of cheese laden gratins or creamy soups when it gets to be sweater weather. Luckily I follow a few food blogs that help to inspire me and reward me with tasty and healthy cold-weather friendly salads.
This lovely autumn salad comes from Food52's Best Fall Salad Recipes:
Autumn Salad with Horseradish Vinaigrette
Adapted from Food52
Ingredients:
For the salad:
- 3/4 lb brussels sprouts, halved lengthwise
- 3/4 lb cauliflower & broccoli florets
- 3 cups 1/2-inch cubes of butternut squash
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 3/4 tsp kosher salt
- 1 tsp freshly ground pepper
- 1/2 tsp ground nutmeg
- A few pinches of cayenne
- 1 cup cooked white beans, rinsed and drained
- 2 cups arugula
For the vinaigrette:
- 1 tbsp prepared horseradish
- 1 clove garlic
- 1/2 shallot
- 1 tsp honey
- 2 tbsp white wine vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Handful of chives and/or parsley (optional)
Directions:
- Preheat the oven to 400° F. Line a sheet pan with aluminum foil.
- Toss the vegetables with the olive oil, balsamic vinegar, salt, pepper, nutmeg, and cayenne in a large bowl until well coated and then dump onto prepared sheet pan. Spread out evenly then roast in the oven until edges start to brown, about 35-40 minutes.
- While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt, and pepper, and herbs. Blend everything together to mix well. Taste for salt and pepper and set aside.
- When the vegetables are done, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the arugula, and a good drizzle of the dressing and toss everything to coat.
- Serve at room temperature (or cold after chilling the roasted vegetables).
So what’s for dinner at your place? Let us know in the comments and let me know if you’d like to write about something for a future What’s for Dinner!!
Here’s our upcoming schedule:
date |
Vol. # |
Contributor |
11/02 |
14.17 |
TX Scotia |
11/09 |
14.18 |
esquimaux |
11/16 |
14.19 |
OPEN |
11/23 |
14.20 |
OPEN |
11/30 |
14.21 |
OPEN |
12/07 |
14.22 |
esquimaux |
12/14 |
14.23 |
OPEN |
12/21 |
14.24 |
OPEN |
12/28 |
14.25 |
esquimaux |