Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 10 Servings
This Pumpkin Chili has been a part of my life since I was little. To make this, you only need a few ingredients and about 2 hours of your time. With 10 servings, everyone in the family is going to taste it. Enjoy!
Ingredients:
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1 29-ounce can of pumpkin purée
1 28-ounce can of diced tomatoes
1 12 fl. ounces bottle of pumpkin beer
1.3 pounds of ground turkey (extra lean)
3 cloves of garlic, minced
1 15.5-ounce can of red kidney beans
1 orange bell pepper, diced
4 tablespoons olive oil
Sea Salt and pepper to taste
1 15.5 ounces can cannellini beans, drained and rinsed
1/2 teaspoon cayenne pepper (optional)
2 tablespoons chili powder
1 teaspoon oregano
1 yellow bell pepper, diced
6 small links (9 ounces) of chicken maple sausage
1 sweet onion, chopped
1/2 c chicken broth
1 teaspoon cumin
2 teaspoons brown sugar
TO GARNISH:
Grated cheddar cheese
Green onions, sliced
Sour cream
Directions:
Slice each sausage into thin pieces.
Place a large, heavy-bottomed pot on the stove and turn the heat to medium. Add 2 tablespoons of olive oil and allow it 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 a few more minutes until soft as well. Remove from the heat and set aside.
In the same empty pot, add 2 tablespoons of olive oil and allow it to become hot.
Add the sausage and ground turkey, then cook for 10 minutes or until brown. Sprinkle salt and pepper to taste.
Put the sauteed veggies back into the pot together with the spices, beans, tomatoes, pumpkin, chicken broth, and pumpkin beer. Stir everything until well incorporated. Don’t forget to scrape the bottom of the pot to get the browned bits.
Reduce the heat to low, then cover the pot with the lid. Cook everything for about 2 hours or until done. Taste and add more seasonings if needed. Dish out!
Top each serving with green onions, grated cheese, and sour cream.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 1 29-ounce can of pumpkin purée
- 1 28-ounce can of diced tomatoes
- 1 12 fl. ounces bottle of pumpkin beer
- 1.3 pounds of ground turkey (extra lean)
- 3 cloves of garlic, minced
- 1 15.5-ounce can of red kidney beans
- 1 orange bell pepper, diced
- 4 tablespoons olive oil
- Sea Salt and pepper to taste
- 1 15.5 ounces can cannellini beans, drained and rinsed
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 yellow bell pepper, diced
- 6 small links (9 ounces) of chicken maple sausage
- 1 sweet onion, chopped
- 1/2 c chicken broth
- 1 teaspoon cumin
- 2 teaspoons brown sugar
- TO GARNISH:
- Grated cheddar cheese
- Green onions, sliced
- Sour cream
Instructions
Slice each sausage into thin pieces.
Place a large, heavy-bottomed pot on the stove and turn the heat to medium. Add 2 tablespoons of olive oil and allow it 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 a few more minutes until soft as well. Remove from the heat and set aside.
In the same empty pot, add 2 tablespoons of olive oil and allow it to become hot.
Add the sausage and ground turkey, then cook for 10 minutes or until brown. Sprinkle salt and pepper to taste.
Put the sauteed veggies back into the pot together with the spices, beans, tomatoes, pumpkin, chicken broth, and pumpkin beer. Stir everything until well incorporated. Don't forget to scrape the bottom of the pot to get the browned bits.
Reduce the heat to low, then cover the pot with the lid. Cook everything for about 2 hours or until done. Taste and add more seasonings if needed. Dish out!
Top each serving with green onions, grated cheese, and sour cream.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
