I first heard about Pumpkin Turkey chili last fall when I went through my major pumpkin obsession. I literally could not get enough and would seek out any recipe using this healthy gourd.
I orginally found a recipe while searching on Tastespotting. While it was a very good chili it did not blow me away. A year later my craving for pumpkin returned. I decided to try again but this time put my own spin on the recipe.
The pumpkin adds bulk, fiber and an earthy sweetness. Chipotles chilis are spicy and smokey and the beer gives the chili a deep richness as if it was cooking all day.
This delicious chili is hearty and warming but surprisingly light! The avocado and yogurt are a must. I love making chili because it is simple, healthy, substantial and freezes beautifully.
Pumpkin Turkey Chili with Chipotle and Avocado
1 TBSP olive oil1 cup chopped onion
1/2 yellow bell pepper- small dice
1/2 green bell pepper- small dice
1 tsp salt
1 clove garlic, minced
2 tsp ground cumin
1-2 chipotle in adobe (depending on how spicy you like you chili)
1 1/2 lb ground turkey
1 14 oz can diced tomato
1 14 oz can or 2 cups pumpkin puree
1 14 oz can of kidney or black beans- I love experimenting with a combination of Gordo Ranchos herloom beans
1 cup pumpkin beer
Saute onions and peppers until softened, about 10 minutes. Add 1 teaspoon of salt.
Add garlic, cumin and chipotle and cook for about 2 minutes
Move the veggies to the sides of the pot and add the turkey to brown. Cook through for about 10 minutes.
Add the tomatoes, pumpkin , beans and beer. Bring to a boil. Cover and simmer for about 25-30 minutes. Stir often so the chili does not stick to the pan.
Serve garnished with avocado and greek yogurt.