More Great Recipes: Chili

Pumpkin Turkey Chili Con Carne


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By bleu
Member since 2007

Serves 6 | Prep Time .5 hours | Cook Time .5

Ingredients

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

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Garnish:
6 purple potatoes, frizzled
Goat cheese
Cilantro, chopped


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


Notes

Created for Artizone Chicago's Flavors of Fall Cooking Contest: Soups & Chilis

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