Fall brings with it an abundance of natural flavors, often harvested directly from farms or gardens. From pumpkin spice to cinnamon to apple, recipes that burst with gastronomic goodness are sure to please both amateur and professional chefs.
The Lodge at Woodloch is an exquisite retreat for nutrition-conscious travelers in the Pocono Mountains of Pennsylvania that embodies the culinary philosophy that food not only fuels bodies but ignites passions and nourishes minds.
Their “Nurture With Nature” Cookbook by Executive Chef Josh Tomson offers seasonal recipes for body, beauty, and healing, and shares helpful tips for a pantry clean up, choosing foods for the season, a food rainbow, as well as 100 recipes.
Pumpkin Chicken Chili
Ingredients:
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1 ½ pounds ground chicken
2 (15-oz.) cans diced tomatoes, undrained
1 (15-oz.) can pumpkin purée
3 tablespoons olive oil
2 cups low-sodium chicken broth
1 ½ tablespoons chili powder
1 tablespoon cumin
1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can white kidney beans, drained and rinsed
Salt and freshly ground pepper
Instructions:
This story is from the Fall 2020 edition of Food and Travel Magazine.
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This story is from the Fall 2020 edition of Food and Travel Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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