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Watch the Superbowl with Pumpkin Chili Mexicana & Wine

Watch the Superbowl with Pumpkin Chili Mexicana & Wine

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Every year about now, the biggest sporting event in America rolls around: the Superbowl. There are many famous things about this game: the rivalry of the teams, the personalities of the players, and the best commercials of the year. But my favorite thing about the big game is the food.

Now I don’t mean chips and dip, or hot wings from the local sports bar. I want something homemade, hearty and spicy. And easy…especially if I’m the one planning the party. And I love chili. I wanted to make mine a bit healthier, but still spicy, and pair it with some good wine–no beer for this girl.

 

Pumpkin Chili Mexicana

So I found a Pumpkin Chili Mexicana recipe, added extra pumpkin, extra tomato sauce and some beans with jalapeños, then topped it with fresh arugula (cilantro works well too), crème fraîche, white pepper and grated cheddar/jack cheese (shown above). This recipe is so versatile! And it goes well with wine.

Meat Substitutions:

  • Use ground lamb instead of turkey, with fresh mint and Feta cheese.
  • Use ground ostrich instead of turkey, with fresh oregano and Gruyère cheese (good ostrich can taste like filet mignon).
  • Use other exotic ground meats like rabbit or bison – these are a bit harder to find, but I’ve been recently inspired by meat-loving chefs in Los Angeles to try them.

Wine Pairings:

  • Lighter chilis go very well with dry to off-dry Pinot Gris or Riesling, like those from Alsace, France. You can also find excellent styles of Pinot Gris from Oregon.
  • Darker chilis go well with a Rhone-style blend or varietal. Try a full-bodied Grenache or GSM blend (Grenache, Syrah, Mourvedre). There are also many good choices from Australia and California.

So enjoy the Superbowl, try a new combination for your chili, and take a virtual wine tour. You’ll find the best pairing before the first commercial.

Pumpkin Chili Mexicana

Adapted from Very Best Baking

Ingredients:

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 1 lb. ground turkey
    2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) Pumpkin puree
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • 1/2 cup loose-pack frozen whole-kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper

Directions:

HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.

ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

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Pumpkin Chili Mexicana
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons vegetable oil
  • ½ cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 1 lb. ground turkey
  • 2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • ½ cup loose-pack frozen whole-kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
Instructions
  1. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
  2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
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National Linguine Day + Wine Pairing

National Linguine Day + Wine Pairing

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Pesto Linguine with Green Beans & Artichoke Hearts recipe
Photo by Buitoni

I love to try to incorporate as many vegetables as possible into my meals – after all, how many of us actually get the recommended dose of veggies at each meal? So when I found out about National Linguine Day, I decided to find some linguine + vegetable recipes, and also try pairing wine with them.

Well, I found 2 great recipes – super easy version and look-like-a-chef version – plus 1 great wine to go with them both. Both recipes use one of my favorite vegetables, artichoke, which is a difficult food to pair with wine, but what wine goes with artichoke, pesto, green beans and lemon? I found the winning varietal…read below to find out!

Super Easy Version: Pesto Linguine with Green Beans & Artichoke Hearts

Recipe by Buitoni

Ingredients for 4 servings:

  • 1 package (9 ounces) Linguine
  • 1 1/4 cups fresh green beans, cut in half
  • 1 container (7 ounces) Pesto with Basil
  • 3/4 cup artichoke hearts, quartered
  • Pinch of ground black pepper
  • 2 tablespoons shredded Parmesan Cheese
  • Fresh basil sprigs (optional)

Directions:

PREPARE pasta according to package directions, cooking green beans with pasta; drain. Transfer pasta and beans to large serving bowl; toss with pesto, artichoke hearts and pepper. Sprinkle with cheese. Garnish with basil.
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Pesto Linguine with Green Beans & Artichoke Hearts
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Add color to your plate with this simple recipe for BUITONI Fettuccine with Peas, Leeks and Thyme. Using fresh or frozen peas and leeks, this understated pasta dish will become your new go-to recipe. Serve with a thin slice of crisp bread.
Ingredients
  • 1 package Refrigerated Linguine (9 oz.)
  • 1¼ cups fresh green beans
  • 1 container Refrigerated Pesto with Basil (7 oz.)
  • ¾ cup artichoke hearts
  • Pinch of ground black pepper
  • 2 tablespoons freshly shredded Parmesan cheese (5 oz.)
  • Fresh basil sprigs
Instructions
  1. PREPARE pasta according to package directions, cooking green beans with pasta; drain. Transfer pasta and beans to large serving bowl; toss with pesto, artichoke hearts and pepper. Sprinkle with cheese. Garnish with basil.
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Linguine with Lemon and Grilled Baby Artichokes recipe
Photo by Buitoni

Look-Like-a-Chef Version: Linguine with Lemon and Grilled Baby Artichokes

Recipe by Buitoni

Ingredients for 4 servings:

  • 1 1/2 cups fresh, frozen or canned baby artichokes or artichoke hearts, tossed in 2 teaspoons extra-virgin olive oil
  • 1 package (9 ounces) Linguine
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine or chicken broth
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon peel
  • 2 to 3 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons chopped fresh chives
  • 1 to 2 tablespoons chopped fresh tarragon (optional)
  • 1/4 teaspoon each salt and freshly ground black pepper
  • shredded Parmesan Cheese

Directions:

PREHEAT grill.

GRILL artichokes over medium heat until lightly browned. Alternatively, place on baking sheet, cut-side-up and position 6 inches from broiler. Broil for about 3 minutes or until lightly browned.

BRING water to a boil in large pot; add linguine. Cook for 1 minute. Drain, reserving ¼ cup cooking water.

HEAT oil in large skillet over medium heat. Add garlic; cook for 1 minute or until fragrant (the garlic should not brown). Stir in wine and cook for about 4 minutes or until slightly reduced. Add lemon juice, lemon peel, parsley, chives, tarragon, salt and pepper; cook for about 1 minute or until mixture is heated through.

ADD cooked linguine to skillet along with reserved cooking water and Parmesan cheese. Toss gently to coat. Toss in artichoke hearts. Serve immediately with additional extra virgin olive oil and Parmesan cheese, if desired.

Verdicchio with artichokes

 

Wine Pairing: Verdicchio

You need a wine with high acidity to pair with artichokes and something from Italy to match the food style. And a white wine since it’s a late summer dinner, pretty light with green vegetables and plenty of freshness. A Verdicchio is perfect for this! It’s crisp and snappy, matching the acidity of the artichokes and lemon, and creating some summer sizzle in your mouth. A last hurrah to the sun.