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October 2009

Family Meal

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Seasonal Pumpkin Chili in a Bread Bowl

Serves 4 – 6

You'll Need
  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 1 lb cooked boneless chicken (or turkey) breast, chopped
  • 1 can (28 oz) chopped tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (19 oz) chickpeas, rinsed and drained
  • 1 can (8 oz) tomato sauce
  • 1 cup peeled, seeded and cubed pumpkin
  • 1 sweet red pepper, chopped
  • ½ cup chicken broth
  • ½ cup corn (frozen or fresh)
  • ½ cup dried cranberries
  • 1 Tbsp chili powder
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 6 large whole wheat/multigrain buns
  • Olive oil for brushing
Prep and Cook
  • In Dutch oven or large heavy pot, heat vegetable oil over medium heat.
  • Add chopped onions and cook until softened.
  • Add all other ingredients, stir and bring to a boil.
  • Reduce heat to low and simmer, covered for 2 hours.
  • Check seasoning and adjust as needed.
  • If using a slow cooker, brown onions separately and then transfer to slow cooker before adding all other ingredients.
  • Cook chili in slow cooker on high setting for 5 hours or low for 10 hours.

Bread Bowl

  • Preheat oven to 350 degrees.
  • Using a sharp knife, cut about ½ inch off the top of the bun, then make the inside of the bun hollow by removing all but about 1 ½ inches of bread.
  • Using a brush or spray bottle, apply oil to the inside of the bun.
  • Place buns on baking sheets and bake for 10–15 minutes or until lightly browned on the inside.
  • Remove from the oven and serve filled with pumpkin chili (or your favourite soup).

Good to know: if you haven’t got any cooked chicken on hand, add diced raw chicken to the pot once the onions are finished and cook through. If serving chili to a crowd, hollow out a large round loaf of bread to make a serving bowl. Turn up the heat on your chili by adding a few minced chili peppers.

Creepy Chocolate Clusters

Serves 4 – 6

You'll Need
  • 3 Tbsp butter
  • 4 Tbsp corn syrup
  • 4 oz (112 g) semi-sweet chocolate
  • 3 cups cornflake cereal
Prep and Cook
  • In a saucepan, over low heat melt butter.
  • Stir in corn syrup and chocolate and blend until smooth.
  • Remove pot from heat, add cornflakes, and stir.
  • Drop by tablespoon onto waxed paper lined baking sheets and chill for at least 15 minutes.
  • Serve cold.

Good to know: this is a perfect snack or last minute dessert idea. Use either semi-sweet baking chips (any flavour) or chocolate baking squares.

Did you try the Family Meal?
What do you think?

Add your comments, positive or negative, as well as any tips or substitutions, here.

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Comments

  1. Posted by Cheryl on October 17, 2009 at 12:11 PM

    These recipes look and sound great, but do you not include the nurtitional value per serving. Mainly calories, grams of fat and grams of fiber. I’m on Weight Watchers and really keep a close eye on what goes in my mouth.

    Please respond back,

    Thank-you.

    Cheryl

  2. Posted by Minnow Hamilton on October 18, 2009 at 02:52 PM

    Hi Cheryl, thanks for your message. There are a lot of sites you can go to for more a nutritional breakdown of the food you are eating. Try http://www.nutritiondata.com/ We’ll. look for ways to integrate this information into Eatsavvy in the future. Thanks for your good ideas.
    Minnow

  3. Posted by Alison on October 27, 2009 at 04:47 PM

    Delicious!!!  We all loved it!  I was a little concerned about peeling and cutting up the pumpkin (sounded hard!)  But I treated it like a cantalope, cut it into quarters, seeded it and then used a sharp knife to cut the flesh off the rind.
    I wold highly recommend giving it a try.

  4. Posted by Minnow Hamilton on October 27, 2009 at 05:40 PM

    Hi Alison,
    Thanks for your great comments. I admit I was a bit weary of cutting and chopping the pumpkin but like most things in cooking, its a lot less difficult once you just ‘get’ er done’! My family loves this recipe too.

    I hope you have a great Halloween,
    Minnow

  5. Posted by Shona Dion on October 27, 2009 at 11:33 PM

    The timing was perfect for this recipe.  I just purchased a cooking pumpkin this weekend and I had pretty much all the ingredients on hand.  I am trying a vegetarian version.  My whole house smells amazing as my chili bubbles away on my stove as we speak!
    Thanks!

  6. Posted by Minnow Hamilton on October 28, 2009 at 12:31 AM

    Hi Shona,
    That is great news - i can almost smell the delicious aroma in your house too! I’ll be interested to hear how the veggie version works out. I hope you make extra and can have some left overs for Halloween night.
    Minnow

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