Serve the pumpkin chili with a dollop of sour cream, sharp cheddar, and green onion
October is my favorite month. The weather is still warm most days and the fall decorations are simply beautiful. The bright oranges, purples, pink/reds, greens, yellows, I could go on. What's just as fabulous are the recipes. It's chili time once again.
My family and I love chili. During the cooler months, we make chili at least twice a month. For my family's taste buds, I've created the perfect recipe and have shared it with all the adults in the household. So, we take turns making chili. And when we make chili, we make enough for a weekend.
I've been wanting to make a pumpkin chili for quite sometime. Tonight's the night! I've taken my special chili recipe and added the fall flavors. I hope you enjoy!
FYI: In place of the beer, I would suggest adding 12 ounces of apple cider. I believe this flavor would be delicious in pumpkin chili. You can add more chicken broth or water.
Sweet and Spicy Pumpkin Chili:
1.3 lbs. ground turkey
12 ounces of sausage (If you can find maple sausage, use it)
Medium onion chopped
Two peppers (orange and yellow)
Three cloves of garlic chopped
28 ounce can diced tomatoes
29 ounce can pumpkin pure
Can of red kidney beans (drained and rinsed off w/water)
Can of cannellini beans (drained and rinsed off w/water
Bottle of pumpkin beer (you may substitute apple cider)
1/2 cup to 3/4 cup reduced salt chicken broth
4 Tablespoons chili powder
2 Tablespoons cumin
1 Tablespoon paprika
1 Teaspoon red pepper flakes
2 Tablespoons honey
Add a little cane sugar for more sweetness
Salt and Pepper
Topping: sour cream, sharp cheddar cheese, green onion
In a sauté pan, add T. of olive oil, chopped onion, garlic, and peppers. Sauté for a couple of minutes until you smell the garlic. Remove vegetables and cook the turkey and sausage (add a little olive oil to pan before cooking). Salt and pepper. If using regular sausage, add one T. of honey while browning the meat. Once cooked through, add the meat and the vegetables to a large pot.
Go ahead and add the spices...chili powder, cumin, paprika, and red pepper flakes. Mix. Add the can of tomatoes, pumpkin puree and T. honey. Mix. Salt and Pepper to taste. Add the two cans of rinsed beans. Mix.
Add the bottle of pumpkin beer and the chicken broth. Let the mixture come together over medium high heat. Once the chili has been cooking for 15 - 20 minutes, turn down the heat to medium low for another 30-45 minutes. Take a taste to see if more salt or sugar is needed. Tip: If you have the time to let the flavors marry for another hour, it's out of this world delicious!
Once ready, serve with a dollop of sour cream, sharp cheddar cheese, and green onion. Serve tortilla chips on the side.