Sunriver is quickly becoming one of my favorite places. Those of you from Oregon will wonder why because, well, yes, Sunriver is a resort town, but not off-season. If you go there after Labor Day the village is all yours. Miles of bike lanes and off-road trails to meander on, epic views, green pastures with grazing horses. Hawks, eagles and chipmunks, lots of them. The air is so clean and the nights so quiet that I naturally woke early because I slept so well.
I’ve posted a few pictures here and there from that trip and here are a few more to go along with this week’s recipe: Pumpkin Chili. I know we’ve barely stepped into fall, but the nights here in Portland are starting to get cool and brisk and what better way to warm your belly then with a big bowl of spicy chili.
Spicy Pumpkin Chili
Adapted from October’s issue of O. The recipe calls for Serrano peppers which the market I shopped at were out of. I used jalapenos instead, which definitely did not provide enough heat. Adam and I doused our chili with Cholula sauce, which made the chili perfectly warm.
What you’ll need~
2 tablespoons olive oil
3 cloves garlic, chopped
1 whole shallot, chopped
1-pound ground beef, optional
1 can crushed tomatoes
2-3 cups cooked beans, I used black and black-eyed peas because that is what I had on hand
1 cup uncooked long grain brown rice, or grain of your choice
1 can pumpkin puree
2 jalapeno peppers, chopped
1-tablespoon chili powder
1-teaspoon salt, plus more to taste
Warm olive oil over medium heat in a large pot.
Add garlic and shallots and sauté until soft.
Add ground beef, if using and cook until it is just beginning to brown.
Stir in all of the other ingredients, except the parsley plus four cups of water.
Bring to a boil then reduce heat and allow to simmer for about 30 minutes.
Serve hot garnished with fresh parsley.