Chili, meet Pumpkin

Chili (chil-i) noun: a spicy stew of meat, red chilis or chili powder, often with beans and tomatoes.
But who knew it could also be made with pumpkin?!
I know, you are probably thinking, gross. But I was curious, so I tried it. And let me tell you, it ain't half bad. In fact it's pretty darn good. And very easy, another of those 1 pot wonders that everyone loves. You will too. Promise.

Fall blew into San Diego today, feistier than usual. She gave everyone the cold shoulder, cried a few tears, exhaled heavy sighs of discontent that rustled the trees and promised more was to come over the next few days.
For me, this was the perfect opportunity to nestle in my kitchen, and whip up something that would bring a bit of cozy to this sulky autumn weather.
Enter Turkey Pumpkin Chili

When I first read this recipe on Pinterest (hello gorgeous new addiction), I must admit I scratched my head and thought, uh uh. Nope. Couldn't work. But for the rest of the day, my mind kept mulling over the idea. 

Pumpkin is low in fat and calories and rich in disease-fighting nutrients such as: Alpha-carotene, Beta-carotene, Fiber, Vitamins C and E, Potassium, Magnesium. We could all benefit from adding more of this fruit to our diets. 

  A chili whose flavors were subtle, warm and comforting instead of punching you in the mouth and searing your tastebuds with violent heat intrigued me. I kept thinking of what I could do to change up the recipe, make it even more outside the box.
I'll add cinnamon! Cardamom! Oh I think I have some all spice leftover from last Christmas... If I was going to make a chili with pumpkin, I was going to make it unlike any chili I had ever had before.
And so I set to work. 

The ingredients in the original recipe were few enough, so I started there. But then as I was cooking, creativity took over and my spice drawer flew open. A shake of this, a pinch of that, I just kept adding until my nose told me to stop.

Allspice, cinnamon, coriander, cardamom and nutmeg crashed the party. I really wanted this to be something different. Everyone played nicely together for about 45 minutes...

Then it was time to eat.

 The flavors were well rounded; there was some heat from the cayenne, but it was tempered by the velvety pumpkin. The cinnamon and nutmeg seemed to get along surprisingly well with the jalapenos. Garlic and onion go with everything in my book. If I have any criticism, it would be that this chili could use a bit more acid, maybe some lime juice to brighten it up, and I would go lighter (or skip altogether) the cayenne powder. It seemed to overpower the other, more delicate flavors.
All in all, this goes in the make again pile. Any recipe with potential deserves a second try, rarely does one hit perfection the first time.
So when autumn comes knocking on your door, and you're feeling adventurous, give this a try.