Pumpkin Chili Recipe

Introduction

As the leaves change and the air turns crisp, there’s nothing quite like a hearty bowl of chili to warm you up. This Pumpkin Chili recipe has quickly become a family favorite in my household. With its rich blend of flavors, the sweetness of pumpkin, and a hint of spice, it’s a dish that brings everyone to the table. Even my picky eaters can’t resist it! The combination of lean turkey and chicken sausage gives it a satisfying depth, while the colorful veggies and beans create a delightful texture. After trying this recipe, I can confidently say it’s perfect for those chilly evenings or any gathering.

Ingredients

• 1.3 lbs ground turkey (extra lean)
• 6 small links (9oz) chicken maple sausage
• 1 sweet onion, chopped
• 3 cloves of garlic, minced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 (15.5oz) can cannellini beans, drained and rinsed
• 1 (15.5oz) can red kidney beans
• 1 (29oz) can pumpkin purée
• 1 (28oz) can diced tomatoes
• 1 (12 fl. oz) bottle pumpkin beer
• 1/2 cup chicken broth
• 2 tbsp chili powder
• 1 tsp oregano
• 1 tsp cumin
• 2 tsp brown sugar
• 1/2 tsp cayenne pepper (optional)
• 4 tbsp olive oil
• Sea salt and pepper to taste

For Garnish:

• Sour cream
• Grated cheddar cheese
• Green onions, sliced

Instructions

1. Prepare the Sausages: Thinly slice the chicken maple sausages or remove them from their casing. Set aside with the ground turkey.
2. Sauté Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté the minced garlic and chopped onion until translucent, about 5 minutes. Add the diced yellow and orange bell peppers and sauté for an additional 5 minutes. Remove from heat and set aside.
3. Brown the Meat: In the same pot, add the remaining 2 tablespoons of olive oil. Add the ground turkey and sliced sausages, cooking for about 10 minutes until browned. Season with salt and pepper.
4. Combine Ingredients: Add the reserved sautéed vegetables back into the pot. Stir in the diced tomatoes, pumpkin purée, both cans of beans, and all the spices (chili powder, oregano, cumin, brown sugar, and cayenne pepper if using). Pour in the pumpkin beer and chicken broth, stirring well to combine.
5. Simmer: Lower the heat and let the chili simmer on low for 1.5 to 2 hours, stirring occasionally. Taste and adjust seasoning if necessary.
6. Serve: Ladle the chili into bowls and top with grated cheddar cheese, sliced green onions, and a dollop of sour cream.

Nutrition Facts

• Servings: 8
• Calories per serving: Approximately 350 calories

Preparation Time

• Total Time: About 2.5 hours (15 minutes prep, 1.5 to 2 hours cooking)

How to Serve

• Garnish with:
• Sour cream
• Grated cheddar cheese
• Sliced green onions
• Accompaniments:
• Crusty bread or cornbread
• A side salad for a refreshing balance
• Tortilla chips for added crunch

Additional Tips

1. Adjust the Spice: If you prefer a milder chili, reduce the cayenne pepper or omit it altogether.
2. Make It Ahead: This chili tastes even better the next day, so consider making it ahead of time.
3. Thicken It Up: If you like a thicker chili, let it simmer uncovered for the last 30 minutes of cooking.
4. Use Leftover Turkey: This is a great way to use up leftover turkey from holiday meals!
5. Vegetarian Option: For a vegetarian version, omit the meat and replace chicken broth with vegetable broth.

Recipe Variations

• Bean Variations: Swap the beans for black beans or pinto beans depending on your preference.
• Spice Level: Add diced jalapeños or a few dashes of hot sauce for a spicier kick.
• Sweetness: If you prefer a sweeter chili, add a tablespoon of maple syrup along with the brown sugar.
• Different Meats: Experiment with ground beef or pork instead of turkey for a richer flavor.
• Herb Additions: Consider adding fresh herbs like cilantro or parsley just before serving for an added freshness.

Serving Suggestions

• Serve with crusty bread or cornbread to soak up the delicious chili.
• Pair it with a light side salad dressed in vinaigrette to balance the richness.
• Offer a selection of toppings such as sliced jalapeños, avocado, or lime wedges for guests to customize their bowls.

Freezing and Storage

• Storage: Store leftover chili in an airtight container in the fridge for up to 4 days.
• Freezing: This chili freezes well. Place in freezer-safe containers and it can be stored for up to 3 months. Thaw in the fridge overnight before reheating.

FAQ Section

1. Can I use other types of meat?

• Yes, feel free to substitute with ground beef, pork, or a meat alternative.

1. Is this chili spicy?

• The level of spice depends on the cayenne and any additional spices you add. Adjust to your taste.

1. What can I serve with pumpkin chili?

• It pairs wonderfully with cornbread, crusty bread, or a fresh salad.

1. Can I make this chili vegetarian?

• Absolutely! Omit the meat and use vegetable broth instead of chicken broth.

1. How long can I store leftovers?

• Leftover chili can be stored in the refrigerator for up to 4 days.

1. Is there a way to make this dish gluten-free?

• Yes, ensure that your sausage is gluten-free and use gluten-free beer or broth.

1. Can I use fresh pumpkin instead of canned?

• Yes, but you will need to cook and purée the pumpkin beforehand.

1. How can I make it less thick?

• Add more broth or beer to thin it out to your desired consistency.

1. Can I double the recipe?

• Yes, this recipe can be easily doubled if you have a large enough pot.

1. How can I add more vegetables?
   • Feel free to add vegetables like zucchini, carrots, or spinach for extra nutrition.

Conclusion

This Pumpkin Chili recipe is not only a delightful meal but also a comforting experience that brings warmth to your home. With its rich flavors, nutritional benefits, and versatility, it’s a dish that can be enjoyed by everyone, no matter their dietary preferences. Whether you’re cozying up on a chilly evening or entertaining friends, this chili is sure to impress. Give it a try, and you might just find yourself returning to this recipe again and again!

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