Want to jazz up your traditional chili recipe? Just add pumpkin puree! The pumpkin's hint of sweetness mixes with the spicy flavors of the chili for a warmth that's savory and satisfying. This recipe is perfect for a chilly autumn evening.
Level
Intermediate
Prep Time
10 minutes
Cook Time
1 hour
Serves
6-8
Cook it With Our
Directions
- Heat olive oil in 5 Quart Dutch Oven over medium-high heat 3-5 minutes.
- Add ground turkey sausage, breaking into pieces, and brown 5-7 minutes. Add garlic and onion and continue to cook, stirring occasionally, until onion has softened, 5 minutes.
- Toss in bell peppers, beans, spices, 2 teaspoons salt, and 1 teaspoon pepper, and stir well. Continue cooking for 5 minutes.
- Slowly add beer and bring to a boil. Lower heat and simmer. Add fire-roasted tomatoes and pumpkin puree and simmer for 30-45 minutes, stirring occasionally.
- Remove from heat and stir in heavy cream. Season with salt and pepper to taste. Garnish with sour cream and cilantro.
Pro Tips:
- Want to make this recipe vegetarian? Substitute an extra 15-ounce can of black beans for the turkey sausage.
- Want it without the beer? Substitute 2 cups chicken or vegetable stock.
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