E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pumpkin Chili Lodge Cast Iron | October 28, 2020 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 5 Quart Cast Iron Dutch Oven Ingredients 2 tablespoons olive oil 1 pound turkey sausage 4 cloves garlic, minced 1 large yellow onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1, 15-ounce can black beans, rinsed and drained 2 tablespoons chili powder 1 tablespoon cumin 2 teaspoons salt, plus extra for finishing 1 teaspoon pepper, plus extra for finishing ½ teaspoon cinnamon ¼ teaspoon cayenne pepper 1, 16-ounce can or bottle of pumpkin-style beer 2, 14.5-ounce cans fire-roasted tomatoes 1, 15-ounce can pumpkin puree ½ cup heavy cream ½ cup sour cream ¼ cup chopped cilantro 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pumpkin Chili Lodge Cast Iron | October 28, 2020 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 5 Quart Cast Iron Dutch Oven Ingredients 2 tablespoons olive oil 1 pound turkey sausage 4 cloves garlic, minced 1 large yellow onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1, 15-ounce can black beans, rinsed and drained 2 tablespoons chili powder 1 tablespoon cumin 2 teaspoons salt, plus extra for finishing 1 teaspoon pepper, plus extra for finishing ½ teaspoon cinnamon ¼ teaspoon cayenne pepper 1, 16-ounce can or bottle of pumpkin-style beer 2, 14.5-ounce cans fire-roasted tomatoes 1, 15-ounce can pumpkin puree ½ cup heavy cream ½ cup sour cream ¼ cup chopped cilantro 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
