PUMPKIN TURKEY CHILI CON CARNE

 

  • Cooking Time: .5
  • Servings: 6
  • Preparation Time: .5 hours

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
  • ---
  • 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.

Notes

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

Categories: Chili 
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