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.
Prep Time10 minutes
Cook Time1 hour
Cook it With Our
- 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
- 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, and spices and stir well. Continue cooking for 5 minutes.
- Slowly add beer and bring to a boil. Lower heat and simmer. Add crushed 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.
- 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.