Hearty Chicken, Pumpkin and Black Bean Chili

Fall is my favorite time of year, especially so because I can get back to cooking.  With the weather finally cooling off, this is also the time of year I start thinking about making soups and chili.  And for the past 4 years, October has also been Soup Month here at HowDoYouCook.com.

For each of those 4 years my family and I would create 31 new soup, stew and chili recipes during the month of October.  So far we've compiled a pretty good archive of yummy recipes.  This year however, since my schedule has not allowed me the time to create a new soup each day, we are going to keep the soup tradition going with at least one or two new soups each week throughout the fall and winter months.  So fear not, the soup, stew and chili recipes will keep coming, just not all in one month! lol  Yes, I admit, I love soup!

To get us started we made a Hearty Chicken, Pumpkin and Black Bean Chili that brings several healthy ingredients together in one pot.  But before you think pumpkin = pumpkin pie, wait!  This is a savory pumpkin chili, no cloves or cinnamon at all.  Many people do not realize the delicious flavor of a savory pumpkin dish, so this is a great way to try this tasty squash in a different way.  And to make things even easier, this chili is made in the crock pot and the recipe is super simple!

The pumpkin creates a creamy, but healthy background for this soup,  then the chicken, black beans and vegetables add the heartiness of a chili.  All of this comes together for a great meal.  Enjoy!!

3 cups  Chicken Stock
1  medium  White Onion, chopped
1  large Yellow Bell Pepper, chopped
2 TB  Olive Oil
3 cloves  Minced Garlic
2 cans  Black Beans, rinsed and drained
2-1/2 cups  Cooked Chicken, cut into bite-sized pieces
1 can  Solid-Pack Pumpkin
1 can  Petite Diced Tomatoes
2 tsp  Dried Parsley
2 tsp  Chili Powder
1-1/2 tsp  Dried Oregano
1-1/2 tsp  Ground Cumin
1/2 tsp  Salt

In a medium skillet saute the onion and yellow pepper in the olive oil over medium heat until just tender, about 5 minutes.

Add the garlic to the skillet and saute 1 minute longer.

Transfer the vegetables to a 5-quart slow cooker, add all of the remaining ingredients, cover and cook on LOW for 4 to 5 hours.

Asian Wings with Chili-Garlic Sauce

When it comes to chicken wings, many people think the hotter and spicier the better.  But that doesn't work for everyone!  My kids are the perfect example.  The oldest likes foods on the mild side, the middle child loves spicy foods and the youngest?  Well, she's one picky eater, so it's always up in the air whether she will like a new food or not.  But guess what?  All three of them loved these wings!

Full of sweet chili and garlic flavor, these Asian inspired wings are sure to be the favorite for people who don't like hot and spicy.

Instead of deep frying, the wings are lightly seasoned with salt and pepper, coated with a bit of oil and baked until golden brown.  The wings are then coated in a bold chili and garlic sauce that has just a hint of sesame oil and a Korean chili powder, both of which add a bright flavor to the wings.

If you do like foods that are on the spicy side, you can easily increase the heat in the sauce by increasing the chili powder to 1 tablespoon or by adding a teaspoon of crushed red pepper flakes.

All of these seasonings can be found in the Asian section of your local market, so they are not difficult to find.  We served these wings with steamed edamame and fried rice.  Enjoy!!

3 lbs  Chicken Wings (about 12), tips discarded and wings split
2 TB  Lee Kum Kee Chili Garlic Sauce
2 tsp  Korean Chili Powder (or regular chili powder)
1 TB  Sugar
1-1/2 tsp  Dark Sesame Oil
2 tsp  Water
1 tsp  Rice Vinegar
1 TB  Soy Sauce
1 tsp  Minced Ginger
2 tsp  Minced Garlic

Preheat oven to 450 degrees.

Line a large baking sheets with heavy duty foil and spray with nonstick cooking spray.  Set aside.

In a large bowl combine the wings, canola oil and salt and pepper.  Toss the wings to evenly coat, then transfer the wings to the foil lined baking sheet, placing them skin side up.  Bake the wings for 40 - 45 minutes, turning once, until golden brown and crispy.

In a medium glass bowl, whisk all of the sauce ingredients together, then set aside.

Add the cooked wings to the chili garlic sauce and stir to evenly coat the chicken.  Transfer the wings to a platter, sprinkle with chopped green onions and serve.

July 4th Foods

The 4th of July is a great day to kick back with a cool drink, throw a few burgers on the grill and just relax!  But maybe this year you would like to cook something different, not just burgers.  Maybe kabobs would be a tasty change, or a giant pot of Low Country Boil, or try a new side dish like Grilled Tomatoes with Mozzarella Cheese and Fresh Basil or Chipotle Slaw to add a spicy kick to your meal.

Whether your day includes lounging by the pool or staying inside and out of the heat, fix yourself a cool Caribbean Blue Iced Tea and enjoy this mid-summer holiday.

Here are some other cool menu suggestions for your July 4th feast.

  

Smoked Chicken Quarters

Country Style Pork Ribs with Mustard and Dry Rub Marinade

Low Country Boil with Crab Legs, Shrimp, Red Potatoes and Corn on the Cob

A Low Country Boil is an easy one-pot meal

   

Smoked Pork Butt 

Caribbean Blue Iced Tea