I’ve been thinking a lot, friends. Exhibit A:
Why yes, yes that is a pumpkin beer. Don’t you think on these things too?
I can’t help it! This is fall to me. At the beginning of October Jeremy and I go discover new pumpkin beers. Also, I buy 18 cans of canned pumpkin. We live really, really exciting lives.
Unfortunately, all these cans of pumpkin end up displayed on the counter top because our pantry is as big as a small igloo. It’s cool. I’m fine about it.
Either way, those cans of pumpkin on the counter top were starting to annoy the OCD part of me. Which tends to be very much alive and well in the kitchen.
So, I had to make something. Prepare yourselves for pumpkin recipes!
First up, one of the most flavorful and satisfying pumpkin chili recipes you will ever have!
Pumpkin Chili Recipe
This recipe uses ground turkey, which in nature can be bland. But I stepped it up by also adding hot Italian ground chicken sausage. This is a must.
Another thing that makes this chili so flavorful are the spices.
Once all the meat and the spices become real good friends, they get to invite the party. What is the party?
Nailed it. The pumpkin beer.
The beer deglazes the pan and also adds some great flavor. If you cannot find pumpkin beer you can use a light ale or chicken stock.
Look at this little party I threw:
Now after you add all the rest of the yummy ingredients you will have about 30 minutes to kill. Which is perfect because you will also have about half your beer left over from this recipe.
So you go ahead and relax! You did, after all, just throw a party 🙂
The end result is pretty amazing. We like to serve it with a dollop of non-fat, plain greek yogurt (instead of sour cream) and some fresh chopped cilantro.
And we may or may not serve it with a beer 🙂
My favorite time to eat it? The next day! Oh, it is so yummy the next day!!
Hope you enjoy, friends!
Pumpkin Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
- 1 Tablespoon Olive or Coconut Oil
- 1 LBS Ground Turkey or Chicken
- 1 LBS ground Hot Italian (or just Italian) Chicken or Pork Sausage
- 1 onion, diced
- 1 Bell Pepper, chopped
- 3 Carrots, diced
- 4 Garlic cloves, chopped
- 1 Tablespoons Chili Powder
- 1 Tablespoons ground Cumin
- 1 Tablespoon dried Oregano
- 2 teaspoon Salt
- 6 ounces pumpkin ale
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- 1 cups Chicken Stock
- Plain Greek yogurt or sour cream
- Shredded Cheese
- Red Pepper Chili Flakes (for those who like a little more heat)
- In a Dutch oven or large soup pot, heat the oil over medium-high heat. Add the ground turkey and chicken sausage. Cook until the the meat begins to brown and caramelize, about 7 to 8 minutes.
- Add the onion, bell pepper and carrots. Cook until veggies are softened, about 5 minutes. Add the garlic and cook for 1 minute.
- Add the dried spices and cook until very fragrant, 2 to 3 minutes. Deglaze with the pumpkin ale, scraping up brown bits from the bottom of the pot. Allow to cook for 2 minutes.
- Add the canned pumpkin and chicken stock. Stir to incorporate all the ingredients. Bring to boil, reduce to medium-low heat and simmer for 20 minutes. If chili gets too thick, add a little bit more chicken stock.
- Taste and add salt or red pepper flakes (for more heat) if needed.
- Dish out chili and top with shredded cheese, nonfat greek yogurt or sour cream, and scallions.
- Serving Size: 1