Drunken Pumpkin Chipotle Chili

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Sometimes I feel like I’m on a hidden camera show.

Like I’m waiting for Ashton Kutcher to pop out and tell me I’m being Punk’d.

Or I’m waiting for a news article to come out about the water in Connecticut and how a chemical has been found that makes people loony.

But until this happens, I’m left speechless. And since I’m speechless, all I can really do is share with you a fantastic recipe.

And guess what?

It is NOT a baked good. Crazy right?

I made for you Drunken Pumpkin Chipotle Chili. Made with pumpkin ale, Chipotle peppers, tons of veggies and all the best flavors of fall. This is the perfect meal to make on a Sunday to eat through the week for a quick, healthy, easy AND delicious weeknight dinner.

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Drunken Pumpkin Chipotle Chili

Ingredients

  • 1 pound lean ground turkey
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 large carrots, diced
  • 1 cup mushrooms, diced
  • 1 bell pepper of choice, diced
  • 1 heaping tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 heaping teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 1/2 tablespoon tomato paste
  • 1 cup pumpkin ale of choice (I used Pumple Drumkin because I like the name). Shipyard, Dogfish Head and Weyerbacher are other favorites.
  • 15-ounce can pure pumpkin puree
  • 15-ounce can diced tomatoes
  • 4 Chipotle peppers (canned) in Adobo sauce + extra Chipotle sauce for tasting (personal preference but I used about a teaspoon extra). If you don’t like spicy, take the seeds out.
  • 1 15-ounce can white beans, drained and thoroughly rinsed
  • Salt and freshly ground black pepper

 Instructions

  1.  Add the ground turkey to a large slightly oiled pot and adjust heat to medium-high.
  2. Break up the meat and immediately add the minced garlic, diced onion, diced carrots, mushrooms and diced bell pepper.  Season with salt and pepper.  Cook for about 5 minutes, or until the meat is slightly browned and the veggies are softened.
  3. Reduce the heat to medium.  Add the cumin, oregano, cinnamon, allspice, and tomato paste, and stir to combine.  Add the pumpkin ale and stir to deglaze the bottom of the pan.  Allow the pumpkin ale to cook and reduce for about 5 minutes.
  4. Add the pumpkin purée and canned diced tomatoes.  Season with salt and pepper.
  5. Add the chipotle peppers and extra chipotle sauce (optional) and stir to combine.  Partially cover the pot, reduce the heat to simmer, and allow the chili to cook for about an hour.
  6. Add the white beans, stir, and allow the chili to cook another 10 minutes.  Season to taste with salt and pepper, and serve.

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