Pumpkin Chili

I need to get off the computer and start doing some real work. Talk about senioritis, I thought it was only a high school thing? Guess not.

There are two culprits to blame… and my negligence is not one of them.

First culprit, Pinterest. It is a virtual pinboard that is seriously addicting. I personally love it for saving recipes, but I also use it for books I’ve read, DIY projects,  places I’d like to travel, health and fitness, decorating ideas, and fashion. Get to know me, follow me, or you know… whatever.

Second culprit, Pumpkin Chili. Well, mostly anything having to do with pumpkin, but I have an obsession with chili and cornbread. As soon as the temperature starts falling, it’s the only thing I want to eat. It’s warm, hearty, and versatile. I’m not sure there’s anything not to love about chili… Unless you’re one of those people who don’t like beans and legumes. And in that case, I’m not sure I understand you.

Whenever I’ve made chili in the past I typically throw in anything/everything I have on hand, but this time I wanted to add a little seasonal flavor. Why pumpkin, of course! Pumpkin puree, pumpkin beer, and pumpkin spices. Oh, yes!

‘Tis the season of pumpkin.

Pumpkin Chili by the Bite-Sized Baker:

1 tablespoon olive oil

1 ½ pounds ground turkey

1 small yellow onion, chopped

½ red bell pepper, chopped

½ yellow bell pepper, chopped

2 cloves garlic, minced

1 cup pumpkin puree

½ cup tomato sauce

1 can diced tomatoes, drained

1 can black beans

1 can kidney beans

½ cup-1 cup pumpkin beer

1-2 tablespoons chili powder

½ teaspoon chipotle powder

1 teaspoon cumin

½ teaspoon cinnamon

½ teaspoon nutmeg

1 teaspoon salt

½ teaspoon pepper

1. Coat a skillet with olive oil and heat over medium heat. Add the onion and bell pepper and sauté for 4-5 minutes
2. Place the turkey in a skillet and cook until evenly brown. Add the garlic and stir briefly before transferring to slow cooker.
3. Place the turkey in a slow cooker, and mix in pumpkin puree, tomato sauce, kidney beans, and black beans. Stir to combine.
4. Add in the beer and season with chili powder, chipotle powder, cumin, cinnamon, salt, and pepper, stirring once more.
5. Cover, and cook 8 hours on Low.

Makes 6-8 servings.

Advertisements