Pumpkin Turkey Chili Con Carne


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By
Member since 2007
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Serves 6 | Prep Time .5 hours | Cook Time .5

Why I Love This Recipe

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


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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