From my friends’ Facebook statuses, you’d think New Yorkers had never seen snow before. But I’ll admit, seeing enormous, fluffy puffs of snow floating down in October was pretty exciting. So I decided to take some time off from studying for midterms and make myself a hearty dinner to fight off the bone-chilling cold.
It was snowing. I wanted chili. It was Halloween. I wanted pumpkin. I wanted pumpkin turkey chili. Once I had the idea, it took hold of me, and I ended up walking 12 blocks (the grocery store near my apartment is useless) through the nasty, slushy weather to buy canned pumpkin just so I could make this one, specific recipe. Crazy? Perhaps. But I will say, there is nothing like sitting down to a meal and eating exactly what you’ve been craving.
And there’s nothing like this chili, at least, not that I’ve tasted. The addition of pumpkin adds some unexpected sweetness to this chili, and because it’s made with turkey, it’s pleasantly filling rather than, well…whatever you want to call that feeling when you have to roll over to the couch and just lie there for an hour digesting. Post-Thanksgivingish, maybe. But that’s another holiday, entirely.