Pumpkin Chili






Prep time – 20 minutes | Cook time – 2 hours | Serves: 10

Pair with H&F Bread co. Pain Au Levain

French bread that has a mild sourdough flavor mixed with unrefined bread flour, whole wheat flours and is available in a variety of flavors.

Source: http://www.oliviascuisine.com/pumpkin-chili/



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

½ cup chicken broth

2 tbsp chili powder

1 tsp oregano

1 tsp cumin

2 tsp brown sugar

½ tsp cayenne pepper (optional)

4 Tbsp olive oil

Sea Salt and pepper to taste

To garnish:

Sour cream

Grated cheddar cheese

Green onions, sliced


Start by thinly slicing your sausages or taking it off the casing, if you can. Reserve with the ground turkey.

In a large heavy bottomed pot, add 2 Tbsp of olive oil and sauté the garlic and the onion until translucent. Add the bell peppers and sauté for about 5 minutes. Reserve.

In the same pot, add 2 more Tbsp of olive oil and brown the ground turkey and sausage. That should take about 10 minutes. Season with sea salt and black pepper.

Once the meat is browned, add back the vegetables and then add the diced tomatoes, the pumpkin, the beans and all the spices. Add the pumpkin beer and the chicken broth and stir.

Lower the heat to low and simmer for 1.5-2 hours, stirring occasionally. Adjust salt and pepper, if necessary.

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

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