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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Spicy Pumpkin Chili

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.


For 5 people


  • 2 teaspoon(s) oil
  • 1 small onion, peeled and minced
  • 1 small green bell pepper, seeded and minced
  • 1 lb(s) ground chicken or turkey
  • 2 tablespoon(s) chili powder
  • 1 tablespoon(s) cumin
  • 1 teaspoon(s) red pepper flakes
  • 1 (15-ounce)can white beans, drained
  • 1 cup(s) 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

Spicy Pumpkin Chili Directions

  1. 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. 
  2. About 5 good sized servings