Wednesday, October 21, 2009

Apple Pumpkin Chili

Winter. The time for big sweaters, monstrous boots and chili. To me, the most notorious winter dinner is chili. I have been eating my husband's same old chili recipe for years now and although I love him, his chili could use some work. He does the traditional meat, tomatoes, beans, spaghetti, etc. I wanted something different and came across TPOX's blog (a personal favorite of mine) and her Apple Pumpkin Chili looked just amazing!

I made do with what I had and used some of my personal favorites in place of what was on her recipe. I also forgot about the bacon. I think the chili I made was missing something flavorful and the bacon definitely would have added to it so I think next try I will most certainly add it in there.

My husband didn't like the chili. He ate one bowl and said he won't eat any more or the leftovers, which is rare for him. I was so afraid to try it when I got home later this evening, but it smelled so good I didn't care what he thought so I tried it. I really loved it and I think it just all depends on what you like and your acquired taste. I don't like anything pumpkin AT ALL and the pumpkin in this is very subtle and not overbearing. I also couldn't really taste the apple until after eating the chili so I might add another apple next time too.

Edit: After eating a few bowls, I can now say that I will not use coriander for this recipe.. or any other for that matter. What a horrible spice. Blegh! It was too crunchy, especially for chili.

Apple Pumpkin Chili

1 pound ground turkey or chicken
2 cans white beans (Navy & Northern are my personal choices)
1.5 ounces shiitake mushrooms, stems removed, chopped
1 medium shallot, diced
1 granny smith apple, diced
1/2 of a 14oz can of pumpkin puree (1 cup)
2.5 cups chicken broth
1 tbsp dry sage
2 tsp coriander
2 tsp chili powder
1 tsp thyme
(optional) equal parts cornstarch & chicken broth for thickening
grated cheese (gouda is quite popular but I used what I had, cheddar & mozzarella)

Combine all ingredients except cheese and thickener in a crockpot, stirring well. Cook on high 4 hours or medium 6 hours. If consistency is not as thick as you would like, add the thickener as needed for a few minutes on high. Top chili with cheese and serve warm.

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