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 Red Wine-Braised Lamb Shanks View recipe Tandoori Roast Chicken View recipe Karl Worley’s Family Reserve Biscuits 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 Red Wine-Braised Lamb Shanks View recipe Tandoori Roast Chicken View recipe Karl Worley’s Family Reserve Biscuits View recipe
