Fine Cooking Magazine - November/December 2020

Servings:8 to 10

与橙色, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

This recipe is excerpted fromYear-Round Slow Cooker.

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对于辣椒

2片白面包
1⁄2 cup whole milk
1-1⁄2 lbs. ground turkey
1 cup canned pumpkin
1 cup canned diced tomatoes, with juice
1⁄4 cup apricot nectar or orange or apple juice
2 Tbs. fresh-squeezed, strained lime juice
1⁄4 cup olive oil, divided
6 cups packed 1⁄2-inch-cubed peeled butternut squash
1-1⁄2 cups finely chopped red onions
2 Tbs. minced garlic
2 tsp. chili powder, divided
2 tsp. coarse salt, divided
10 grinds black pepper, divided
2 Tbs. tomato paste
2 Tbs. liquid from a can of chipotle chiles en adobo
2 Tbs. all-purpose flour
One 15-oz. can white (cannellini) beans, drained and rinsed
One 15-1⁄2-oz. can chickpeas, rinsed and drained

For the apple-cilantro garnish

1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh
1⁄4 cup finely chopped fresh cilantro leaves
2 Tbs. fresh-squeezed, strained lime juice

准备

做辣椒

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.
将一半的油在10英寸的重型炒锅中加热，用中火加热。热时，加入南瓜，洋葱，大蒜，一半的辣椒粉，1茶匙。盐和5份胡椒粉。炒，搅拌，直到混合物芳香，南瓜用叉子戳约6分钟。转移到慢炖锅中。
Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Tip

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.