Chicken Sausage and Pumpkin Chili

This pumpkin chili is great for a rainy day.  The pumpkin adds a boost of vitamin A to the chili.  You could also use some barbecued or roasted butternut squash as a substitute for the pumpkin.  I also added some sausages that I had barbecued the night before.  Even though this recipe has meat in it, it is actually based on a vegan recipe from the book Great Gluten-Free Vegan Eats by Allyson Kramer.  If you have a vegan or vegetarian in your household as well as someone who is gluten-free or dairy-free, then this cookbook is indispensable! 

2 onions, diced

2 cloves garlic, minced

1 green or red bell pepper, diced

1 teaspoon salt

1 tablespoon coconut oil

1 cup vegetable broth or water with vegetable bouillon cube

1 cup frozen or fresh corn

1 can (796 ml) diced tomatoes

1 can (398 ml) pumpkin puree (Organic or Co-op brand)

1 can (398 ml) chickpeas, drained and rinsed (without preservatives)

1 can (398 ml) black beans, drained and rinsed

1 tablespoon chili powder

2 teaspoons cumin

1/2 cup gluten-free salsa (I use my pineapple-zucchini salsa)

1 can (114 ml) chopped green chilies (optional)

3-4 drops of tabasco to taste

6 gluten-free chicken or turkey sausages, cooked and sliced (Costco has them), or browned ground chicken, turkey or pork

zest and juice of one lime

Black pepper to taste

1/3 cup minced cilantro, for garnish

In a large skillet over medium heat, sauté the onion, garlic, bell pepper, and salt in the coconut oil for 10 to 15 minutes or until tender.  I add a splash of gluten-free beer or white wine to pick up some of the bits from the bottom of the pan (optional).  Stir in the remaining ingredients, bring them to a boil and simmer for 15 to 20 minutes.  I take out a bowl of the vegetarian chili for my daughter before I add the cooked sausages for the rest of us. I add the cooked meat near the end of the cooking time, and then I simmer the chili for a bit longer.  Make sure to stir often so the chill does not get too brown on the bottom of the pan.  I find it best to let each person garnish their own bowl of chili with some fresh cilantro and/or sour cream (optional - not for those who are vegan or dairy free).  My daughter is vegetarian and not vegan, so she does like sour cream on her meat-free bowl of chili.  It can be confusing with people who are gluten-free, dairy free, vegan and/or vegetarian, all in one family or gathering!