Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 10 Servings
Cheesy, meaty, and packed with more amazing flavors, this Pumpkin Chili is what you just need for dinner with your loved ones tonight! This is a must-try recipe that you should not skip. Enjoy!
Ingredients:
1 12 fl ounces bottle of pumpkin beer
1/2 c chicken broth
2 tablespoons chili powder
1 15.5 ounces can cannellini beans, drained and rinsed
1 15.5-ounce can of red kidney beans
1.3 pounds of ground turkey (extra lean)
6 small links (9 ounces) of chicken maple sausage
1 sweet onion, chopped
1 teaspoon oregano
1 teaspoon cumin
3 cloves of garlic, minced
1 yellow bell pepper, diced
1 28-ounce can of diced tomatoes
1 orange bell pepper, diced
4 tablespoons olive oil
1 29-ounce can of pumpkin purée
Sea Salt and pepper to taste
2 teaspoons brown sugar
1/2 teaspoon cayenne pepper (optional)
TO GARNISH:
Green onions, sliced
Grated cheddar cheese
Sour cream
Directions:
Slice each sausage, thinly. Set aside.
Place a heavy-bottomed pot on the stove and turn the heat to medium-high. Add 2 tablespoons of olive oil and allow to become hot.
Add the onion and garlic, then sauté for a few minutes until soft and aromatic.
Add the bell peppers, then sauté for 5 minutes or until soft. Set aside the sauteed veggies.
Add another 2 tablespoons of olive oil into the same pot and allow it to become hot.
Add sausage and turkey, then stir and cook for 10 minutes or until brown. Sprinkle salt and pepper to taste.
Put the sauteed veggies back into the same pot together with the spices, pumpkin, beans, tomatoes, chicken broth, and pumpkin beer. Stir everything until well incorporated.
Reduce the heat to low, then simmer everything for about 2 hours. Make sure to stir from time to time. Taste, then add more salt and pepper if needed.
Top each serving with green onions, grated cheddar cheese, and sour cream.
Serve and enjoy!
Notes:
You can remove the meat if you want this dish to be vegetarian.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 1 12 fl ounces bottle of pumpkin beer
- 1/2 c chicken broth
- 2 tablespoons chili powder
- 1 15.5 ounces can cannellini beans, drained and rinsed
- 1 15.5-ounce can of red kidney beans
- 1.3 pounds of ground turkey (extra lean)
- 6 small links (9 ounces) of chicken maple sausage
- 1 sweet onion, chopped
- 1 teaspoon oregano
- 1 teaspoon cumin
- 3 cloves of garlic, minced
- 1 yellow bell pepper, diced
- 1 28-ounce can of diced tomatoes
- 1 orange bell pepper, diced
- 4 tablespoons olive oil
- 1 29-ounce can of pumpkin purée
- Sea Salt and pepper to taste
- 2 teaspoons brown sugar
- 1/2 teaspoon cayenne pepper (optional)
- TO GARNISH:
- Green onions, sliced
- Grated cheddar cheese
- Sour cream
Instructions
Slice each sausage, thinly. Set aside.
Place a heavy-bottomed pot on the stove and turn the heat to medium-high. Add 2 tablespoons of olive oil and allow to become hot.
Add the onion and garlic, then sauté for a few minutes until soft and aromatic.
Add the bell peppers, then sauté for 5 minutes or until soft. Set aside the sauteed veggies.
Add another 2 tablespoons of olive oil into the same pot and allow it to become hot.
Add sausage and turkey, then stir and cook for 10 minutes or until brown. Sprinkle salt and pepper to taste.
Put the sauteed veggies back into the same pot together with the spices, pumpkin, beans, tomatoes, chicken broth, and pumpkin beer. Stir everything until well incorporated.
Reduce the heat to low, then simmer everything for about 2 hours. Make sure to stir from time to time. Taste, then add more salt and pepper if needed.
Top each serving with green onions, grated cheddar cheese, and sour cream.
Serve and enjoy!
Notes
You can remove the meat if you want this dish to be vegetarian. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
