Fall is my favorite season, but since we live in Central California it takes a while for Autumn to arrive. This week our temperatures dipped to the 80s and the evening temperatures were much cooler. I’m declaring it the official start of Fall. I love everything about Fall – the fiery-colored leaves lighting up the branches of the trees, the cooler breezes, watching my daughters’ soccer games, cozy blankets, and pumpkin spice everything.
I especially the warm and robust Fall flavors. We make lots of soups, curries, and chilis at this time of year. These one-pot wonders are quick to make on busy weeknights and great for feeding a crowd too. My daughters are hosting a gathering Halloween weekend for a few friends, and I’m planning to rev up this new Pumpkin Chili recipe I have been tinkering with. This one is unique because of the Italian sausage melding with pumpkin ale.
Let me encourage you to use this season as a good excuse (or inspiration) to make a one-pot meal and invite some friends over. After a few long years of sheltering at home and social distancing, we do not want to take for granted the opportunity to gather. Some friendships need initiating. Others need rebuilding. What better way to do it than around the table. You could make a Fall-inspired charcuterie spread with cheese, crackers, pumpkin butter, peppers, pumpkin hummus, red pepper jelly, cuties, olives, and sliced baguette. These are some of our faves. Then make a pot of this chili with the colorful garnishes, and voila!
Do you have a fave soup or chili you serve at this time of year? Share in the comments!
- 1 Tbsp olive oil
- 4 garlic cloves minced
- 1 lb ground turkey or ground beef
- 1 lb Italian sausage casings removed
- 1 yellow onion chopped
- 1 bell pepper chopped
- 3 carrots chopped
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp oregano
- 2 tsp sea salt
- 1 bottle pumpkin ale (Trader Joe's brand is our favorite.)
- 1 15-oz can pumpkin puree
- 1 15-oz can black beans
- 1 15-oz can kidney beans
- Sour cream for garnish
- Cheddar cheese shredded for garnish
- 1. Sauté veggies and meat for about 10 minutes until browned.
- 2. Add spices.
- 3. Add pumpkin ale and purée. Cook at low boil 20 minutes.
- 4. Drain and add beans. Cook 10 minutes more.
- 5. Serve with sour cream and cheese or toppings of your choice.