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

1. 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.
3. 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.
5. Garnish and serve.
7. ---
9. Purple Potato Frizzles
10. 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.

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