Pumpkin Turkey Chili Con Carne
2 tablespoons oil (or bacon fat)
1 small yellow onion, chopped, chopped
1 red bell pepper, cored, seeded and chopped
2 jalapenos, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground turkey thighs
1 can (14.5 ounces) crushed tomatoes
1 can (15 ounces) pumpkin puree
1-3 tablespoons chili con carne chili powder
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
Ground black pepper, to taste
12 oz. pumpkin beer
8 oz. chicken stock
1 tsp worcestershire sauce
1 can (15 ounces) cannelini beans, rinsed and drained
6 purple potatoes, frizzled
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes.
Add turkey and cook until browned. Add tomatoes, pumpkin, chili powder, cumin, coriander, salt, pepper, beer and stock and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more.
Garnish and serve.
Purple Potato Frizzles
Grate potatoes (create thin strips using a mandolin if you have one) and fry in oil until crispy. Drain on paper towels, reserve for garnish.
Pairs Well With
Created for Artizone Chicago's Flavors of Fall Cooking Contest: Soups & Chilis