PUMPKIN CHILI
Where my tour girls at?! Ok, now that we’ve all caught up on sleep…I’m home, I’m SO happy, and I made my favorite Pumpkin Chili for you guys! This is one of my faves to break out in the fall, because I love ANYTHING pumpkin and thought this week would be the perfect time talk about it.
The recipe combines two types of beans, pumpkin beer, pumpkin puree, and all kinds of other delicious chili ingredients that will leave you more than satisfied. Plus, you’ll have a fridge full of chili for about a week! And you know it’s better the next day, anyway. Hope you all enjoy. We definitely did, which led to a dance party after dinner. Sometimes all you need to get through a pile of dishes after cooking is to bust a move with your family and your favorite song on blast!
Xx,
Landyn
WHAT YOU’LL NEED
2 tbsp olive oil
15 oz can of cannellini beans
15 oz can of dark red kidney beans
1 sweet onion, diced
1 orange pepper, diced
1 yellow pepper, diced
2 cloves garlic, minced
1 lb ground turkey
12 oz of pumpkin beer
15 oz can of pumpkin puree, not pie filling
3 oz of tomato paste
15 oz can of diced tomatoes
1 tsp fresh chopped sage
1 cup chicken stock
1 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp crushed chipotle chili pepper
1/4 tsp cayenne pepper
1 1/2 tsp ground cumin
1/2 tsp chili powder
Sour cream, chives and shredded cheese for toppings
WHAT TO DO
1. On medium, heat the olive oil and sauté onions, peppers, garlic until tender
2. Add in ground turkey. Cook until the meat is brown throughout.
3. Add beer, stir to remove all the golden bits from the pan
4. Add chicken stock and pumpkin puree, stir
5. Rinse beans and add to pot
6. Add tomatoes and paste, stir
7. Add all seasonings, stir
8. Simmer on low for 2 hrs
9. Serve with sour cream, shredded cheese, and chives
