Harvest Chili
This chili had a name change from Pumpkin Chili to Harvest Chili (too many people associate “pumpkin” with something sweet and I assure you, this chili is stick-to-your-bones savory and hearty!). Without further adieu, the chili of your dreams...
Servings: 6
Ingredients
- 1 Tbsp Olive or Coconut Oil
- 1 lb Ground Turkey or Chicken
- 1 lb ground Hot Italian or just Italian Chicken or Pork Sausage
- 1 onion diced
- 1 bell pepper chopped
- 3 carrots diced
- 4 garlic cloves chopped
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 2 tsp salt
- 6 ounces pumpkin ale
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup chicken stock
Optional Toppings
- Plain Greek yogurt or sour cream
- Cilantro
- Shredded Cheese
- Scallions
- Red Pepper Chili Flakes for those who like a little more heat
Instructions
- In a Dutch oven or large soup pot, heat the oil over medium-high heat. Add the ground turkey and chicken sausage. Cook until the the meat begins to brown and caramelize, about 7 to 8 minutes.
- Add the onion, bell pepper and carrots. Cook until veggies are softened, about 5 minutes. Add the garlic and cook for 1 minute.
- Add the dried spices and cook until very fragrant, 2 to 3 minutes. Deglaze with the pumpkin ale, scraping up brown bits from the bottom of the pot. Allow to cook for 2 minutes.
- Add the canned pumpkin and chicken stock. Stir to incorporate all the ingredients. Bring to boil, reduce to medium-low heat and simmer for 20 minutes. If chili gets too thick, add a little bit more chicken stock.
- Taste and add salt or red pepper flakes (for more heat) if needed.
- Dish out chili and top with shredded cheese, nonfat greek yogurt or sour cream, and scallions.