Hey guys, I’m Mary! I’m super excited to share my recipe for Drunken Pumpkin Turkey Chili for Gina’s Month of Pumpkin! Oh…did I mention that I’m also lucky enough to be her cousin? A little about me…I’m a military spouse of 13 years, mother of two amazing girls, homemaker, and an avid Do-It-Yourself-er.
For me, Fall has to be one of the most amazing life pleasures. I mean, what’s not to love? Cool crisp air, fall foliage, boots and pretty scarves, favorite sweaters and hoodies; the smells of pumpkin, apple and warm spices. All of this seems to spark some of my favorite childhood memories. I can remember living in Michigan running around outside for hours with my brother; playing in the woods, climbing trees, and building forts. It seems like the moment we were finally exhausted enough to come in, there stood my mother greeting us with hot apple cider and a warm bowl of chili. If fall had one theme, I’d say it’s comfort.
When I think comfort, I think food. Something warm, cozy, and hearty. The kind of food that makes you want to curl up on the couch after a delightful meal and take a nap. For me that food is chili; better yet, Drunken Pumpkin Turkey Chili! Some of my favorite Fall flavors all wrapped up into one satisfying dish. Does it get any better than that?
Let’s get to the recipe, shall we?
Drunken Pumpkin Turkey Chili
2 TBSP olive oil
1 LB ground turkey(optional or meat of choice)
1 diced red pepper
1 diced green pepper
1 diced yellow pepper
1 diced onion
6 finely diced or pressed cloves of garlic
1 6oz can of tomato paste
1 8oz can tomato sauce
2 28oz can crushed tomatoes(my favorite brand is San Marzano)
1 can of Black beans
1 can of kidney beans
1 Blue Moon Harvest Pumpkin Ale (or your favorite pumpkin beer)
1 cup of freshly roasted pumpkin puree (or canned)
3-4 TBSP Chili powder
1 1/2 TBSP smoked paprika
1 TBSP sugar
1 tsp sea salt
1 tsp chipotle pepper powder
1 tsp cumin powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground black pepper
Cheese(I used Vermont white sharp cheddar), onion, and sour cream for garnish
Method:
1. Coat a large pot or dutch oven with olive oil and heat over medium heat. Add peppers and onions and saute for 4-5 minutes
2.Place ground turkey in a skillet and cook until evenly brown. Add garlic about mid way through. Stir frequently. Drain any remaining liquid and set aside.
3. In the pot mix in crushed tomatoes, tomato paste, tomato sauce and pumpkin puree. Stir to combine.
4. Add beer and season with chili powder, paprika, sugar, salt, chipotle, cumin, cinnamon, nutmeg, and black pepper. stirring again.
5. Simmer on medium heat for 45-60 minutes stirring frequently.
6. Serve with desired toppings.
Don’t forget to PIN THIS for later!
The chili sounds pretty good, just might have to try it thanks Mary. Great job on blog writing…
Love
Aunt Karen
Hi Gina and Mary! My daughter (OU student) and I will be hanging out on Saturday night watching Gilmore girl reruns to prepare for the big GG revival coming up next month. With your support we will be loving some Drunkin Turkey Pumpkin Chili too! Thanks for the recipe.
That sounds like the PERFECT Saturday night! Let me know how you liked the chili.