So before we get to the recipe I'm not gonna give you some long drawn out story of how I created this recipe, but I will say the flavors are magical and if you follow the recipe to the letter you will be extremely satisfied. There's a lot of variations of this chili all over the internet and I wasn't wild by any of them I wanted some thing with more exotic flavor and a balance of sweet, spice and savory. So here's my take.
The savory and exotic mix of the spices, the sweet and savory sausage, creamy white beans, and pumpkin are truly a delicious bowl of fall.
You will need a large stainless steel pot, or I prefer a Staub dutch oven. I don't ever recommend cooking with nonstick on aware because number one is toxic and leeches dangerous chemicals into your food but it also does not conduct heat or brown anything very well.
Staub cookware is good investment. It's a classic kitchen pot for anyone who enjoys cooking chili, chowders, soups, braising, even those who want to do crock pot style meals or roasts. I don't make any money off of recommending this, but here's a link for your convenience.
Serves 3-4
1 box low sodium organic chicken or veggie broth
2 cans navy or cannelini beans
1 can organic pumpkin purée
1 box savory applegate farms organic chicken maple sausage links
1 large organic yellow onion
4 bay leaves
1 tbsp fenugreek seeds
2 tsp smoked paprika
1 tbsp cumin
2 tsp crushed red pepper flakes
3 teaspoons fine sea salt
1 tbsp organic cornstarch - may need
High quality extra-virgin olive oil for cooking
Organic sour cream or labne
Fresh chopped cilantro and red onion for garnish
Place your pot or staub dutch oven over medium heat, drizzle in 2 to 3 tablespoons of olive oil in the pan. Add the entire box of sausages and cover. Every 2-3 minutes after one side is browned, turn to browned all sides evenly. Once evenly browned remove two cutting board, and rough chop.
Finally dice the entire onion, add to pot (not washed out) and cook onion until slightly browned on medium high heat. Add back in the chopped sausage and sauté together for a minute or so.
Add in the chicken or veggie broth and scrape up the bits from the bottom of the pan. Add the beans with bean water, bay leaves, and all spices and stir. Bring to a boil, and add pumpkin purée. Reduce heat to medium low and simmer for 15 to 20 minutes until all flavors are incorporated and sauce has thickened. If it has not so the following:
Using a ladle, remove 1 cup of the hot liquid into a bowl or Pyrex measuring cup and add 1 tablespoon of cornstarch. Whisk until well combined and thicken, pour slowly back into large pot and mix together for several minutes until it thickens, on low. Turn off heat and let sit for a few minutes.
Serve with dollop of organic sour cream, freshly chopped cilantro and red onion if desired.
Enjoy and definitely let me know what you think!!
Yours in health,
Mikki
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