Savory, pumpkin-apple chicken chili

Fall is my favorite season of the year. Cool air. Vibrant trees. Leaves dancing in the streets. And best of all, pumpkins and apples!

When asked to demo another recipe at the Springfield Farmer's Winter Market, I wanted to incorporate tastes of the season. Inspired by a cherry-peach chili recipe that my husband sampled while in Traverse City back in October, I decided to make a pumpkin (un-spicy) chili. It tasted fine, but my husband decided it needed something "more," so he went outside and picked a few tart apples from a tree in our yard. I cut them up and added them in, and they absolutely made the dish (thanks, husband)! That's how the pumpkin-apple chili was born.

Ingredients

2 pounds ground chicken (or turkey)

1 large red onion, peeled and chopped

1-2 heads garlic, peeled and minced

coconut oil (or other cooking oil)

3 C chicken or vegetable broth

3-4 C pumpkin puree

4 C black beans (cooked or canned)

1 tsp sea salt

2-4 tart apples, peeled and chopped (don't peel until needed)

4-6 pie pumpkins, rounded gourds or squashes (option)

Instructions

1. Add a few tablespoons of oil to a frying pan over medium-high heat. Sauté onion, garlic, and ground meat (about five minutes to brown on all sides). Reduce heat to medium, and cook for another fifteen minutes (stirring occasionally).
2. While meat is cooking, add chicken broth, beans, pumpkin puree and salt to a stock pot. Cook on medium heat, stirring frequently.
3. When the meat is done cooking, strain the fat off, and scoop the contents into the stock pot. Mix thoroughly. Cook fifteen minutes.
4. If you'd like to serve the chili in pumpkins or gourds, remove the tops, scoop out the seeds, and have them ready to go! (OPTIONAL)
5. Peel and cube the tart apples (Northern Spy are my fav), and add to the stock pot for the last five minutes of cooking. Stir well.
6. Serve in the pumpkins/gourds, or normal bowls :)

*Vegan potential -- use vegetable broth instead of chicken broth, and either omit the chicken/turkey, or sauté tofu as a substitute (allow an extra ten-twenty minutes to cook the tot firmly, if desired).

roast chicken

bake yourself a little roaster chicken, and you can easily add a little protein to your meals all week long :) i buy free range roaster chickens, about 6-8 pounds, and use them as a great addition to salads, or even as the main protein component of a quick dinner. the prep is easy, as the oven does most of the work for you!!

ingredients:
1 roaster chicken (6-8 pounds)
3 cloves garlic, chopped or pressed through garlic press
2 tsp freshly ground pepper
1 C free range chicken broth

instructions:
1. pre-heat oven to 350F

2. remove neck and organs from chicken (they are stuffed inside). i toss the neck, but cook the organs for my dog - see the end of the blog for details.

3. rinse chicken (inside and out) with warm water

4. place chicken in small roasting pan, or a 9x13 baking dish (i use 9x13 stoneware)

5. pour chicken broth over chicken

6. sprinkle pepper and garlic over chicken (and some into broth surrounding chicken) 7. bake approximately 20 minutes per pound. (for my 6-8 pounders, 2 to 2.5 hours is sufficient).

8. remove from oven. remove wings, legs, and pick the rest. i recommend doing so while hot because the task is faster than waiting until it cools. store in a closed container in refrigerator, or freeze for later use! (personally, i enjoy eating a wing or leg immediately, you know, for energy while picking the chicken)!!

for your canine:
1. place the organs in a small baking dish 2. do NOT season with garlic, as garlic is toxic to canines, but add a little pepper if you care to

3. bake alongside the roaster chicken, but only for 20-30 minutes, or until "done" (use your discretion)

4. let cool before treating your furry friend :-)