Autumn Chili
OK. I have a confession to make. I am not a native Bostonian. Having grown up and spent 35 years living in San Diego, I still say furniture and not furni-cha, know that parking is not allowed in Harvard Yard, drive somewhat sedately, and have come to recognize that Boston is a beer town with a baseball problem. My point: I guess I still have one foot in California, and one firmly rooted in Boston.
When we moved to Boston in 1992, one of the things I most looked forward to was the changing of the seasons – especially fall. Cool days, leaves going full Technicolor into reds and yellows, the smell of wood smoke in the air, county fairs, apple picking, and enjoying hearty fall foods.
One of the problems with traditional fall foods is that they can have me packing on pounds faster than the Red Sox fall out of 1st place in September. With that in mind, I started working on some classic fall recipes that are full of flavor, have lots of vegetables, and are low in calories. I came up with an Autumn Fall Chili recipe, which combines the classic fall flavor of pumpkin with the hearty goodness of chili.
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Autumn Chili Click here for a printable version of this recipe. |
This recipe can easily be doubled, tripled, quadrupled, etc. for a crowd. This is a great crowd pleaser for the big game.
* Looking for something to do with the leftover pumpkin? Make Pumpkin Pie Ice Cream: http://www.hmrdiet.com/Enjoy/Recipes/424/
About the Author
Keith Van Gasken began obesity treatment in a clinic setting in 1982, and has been with HMR since 1992. Roles have included health educator & mentor, as well as program and product development, with a special affinity for product & recipe development. He has maintained a 100-lb. weight loss since 1982.
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