Not too spicy, not too mild. The sweet taste of pumpkin works well to tone down any heat, but if it is fire that you want, simply mince a couple hot peppers and cook along with the onions and bell peppers. Dollop some sour cream on top and sprinkle shredded Monterey Jack cheese if desired.

2 teaspoons oil 1 small onion, peeled and minced 1 small green bell pepper, seeded and minced 1 pound ground chicken or turkey 2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon red pepper flakes 1(15-ounce) can white beans, drained 1 cup whole kernel corn 1(15-ounce) can diced tomatoes in juice 1(15-ounce) can tomato sauce or puree 1(15-ounce) can packed pumpkin Salt and black pepper to taste In a large saucepan over medium heat, add oil. When oil is hot, add onion and bell pepper, cooking until softened, about 3-4 minutes. Add chicken, continuing to cook until chicken is thoroughly cooked through, stirring

frequently to break up. Add remainder of ingredients, stir to combine and reduce heat to low. Partially cover and allow to simmer for 15 minutes. Serve hot. Makes about five good sized servings. — Reach Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef.blogspot.com.

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