It is getting chilly here, so that means more soups and stews!

Continuting with my year of bean dishes, today I made some white bean chicken chili to take to a pumpkin carving party.

Rancho Gordo White Bean Chili

On Thanksgiving Day, there’s a very good chance you’ll be serving turkey, and if you are, there’s an even greater chance that you’ll have leftovers. This is one of our favorite dishes but I’ll be the first to tell you that it’s not a real “chili”; it’s an excellent bean and turkey stew, but the world knows it as White

www.ranchogordo.com

I used Alubia Blanca beans:

I stayed pretty true to the recipe this time, though I used ground chicken, a time saving shortcut I picked up from this NYT recipe a few years ago. Even though I used real chicken stock, I also amped up the flavor with Better than Boullion and some MSG. The tomatillos were from our garden, the last of this year’s crop.

It hit the spot on the chilly day and got lots of compliments. I’d definitely make it again.

Charlie is a pro at scooping out pumpkin guts.

Want a tip for easy pumpkin carving? Use a drywall jab saw.

Charlie’s pumpkin. He wanted to give it a mustache.

My ghost pumpkin.

I have a cup and a half of cooked alubia blancas in the fridge. What should I make with them?