Chili Cookbook: Easy and Delicious Chili Recipes by Barbara Riddle

Author:Barbara Riddle [Riddle, Barbara]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-07-02T00:00:00+00:00

Pumpkin Chili

The addition of pumpkin to this chili bowl creates a hardy dish that is rich and also healthy.

Serves: 10

Time: 2 hours 30 minutes

Ingredients: • 1 can pumpkin purée (29 ounce)

• 6 small links of chicken maple sausage, thinly sliced (9 ounce); reserve with the ground turkey

• 1 can red kidney beans (15.5 ounce)

• 1 ½ pounds extra lean ground turkey

• 1 can diced tomatoes (28 ounce)

• 1 sweet onion, chopped

• 3 garlic cloves, minced

• 1 can of cannellini beans, drained and rinsed (15.5 ounce)

• ½ teaspoon cayenne pepper

• 1 yellow and orange bell pepper, diced

• ½ cup chicken broth

• 2 tablespoon chili powder

• 1 teaspoon oregano

• 2 teaspoon brown sugar

• 1 bottle pumpkin beer (12 fluid ounce)

• 4 tablespoon olive oil

• 1 teaspoon cumin

• Pepper and sea salt to taste

For garnish: • Green onions, sliced

• Sour cream

• Cheddar cheese, grated

Directions:

1. Over moderate heat settings in a large sized heavy bottomed pot, heat 2 tablespoon of olive oil. 2. Once hot, sauté the onion and the garlic; for couple of minutes, until translucent. Then sauté the bell peppers for 3 to 5 minutes; set aside.

3. Add 2 tablespoon of more olive oil in the same pot and brown the sausage and ground turkey for 8 to 10 minutes. Season with black pepper and sea salt.

4. Once the meat is nicely browned, add the vegetables back to the pot and then add in the diced tomatoes, beans, pumpkin, and all the spices. Add in the chicken broth and pumpkin beer; stir to combine.

5. Decrease the heat settings to low and let simmer for couple of hours, stirring every now and then. Taste and adjust the amount of pepper and salt to taste, if necessary.

6. Serve warm with some sliced green onions, some grated cheddar cheese and a dollop of sour cream.

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