I’ve been busy since my last post. To herald in the dropping temps, I’ve started culling together all of my chili recipes for the Sundays to come. Making chili on a lazy Sunday is a good way to relax on a cold day. This year’s opening chili is ridiculously easy to make. Which was good because I also ran my first half-marathon on Sunday. Nothing like wheezing through 13 miles to get you hungry for football and chili.
PUMPKIN AND SAUSAGE CHILI WITH GOAT CHEESE
- 1 lb sage sausage
- 1½ cup canned unsweetened pumpkin
- 1 cup chunky salsa
- 15 oz canned cannelini beans, rinsed and drained
- 12 oz Octoberfest-style beer
- 4 oz. goat cheese
In a large pot, heat sausage over medium heat, crumbling well with a wooden spoon. Cook until no longer pink. Add pumpkin, salsa, beans, and beer. Stir to incorporate completely. Bring to a boil, and then drop to a low simmer. Cook, partially covered, for 20 minutes. When done, ladle even portions into four bowls. Crumble even portions of the goat cheese into each serving.
Makes 4 servings. Enjoy!