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Harvest Turkey Chili

Marie Marino
Delicious, slightly spicy chili made with ground turkey, canned pumpkin and white beans. Serve over pasta shells or rice with cheddar cheese, sour cream, green onions, cilantro, and hot sauce! A perfect fall dinner!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 1 pound ground turkey can sub ground chicken
  • 1 pound hot ground breakfast sausage can sub Italian sausage; hot or mild
  • 1 large poblano pepper chopped
  • 1 large sweet onion chopped
  • 4 cloves garlic minced; I use Trader Joe's frozen garlic cubes
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 to 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • pinch red pepper flakes to taste
  • ½ teaspoon Tajin seasoning optional
  • 1 cup beer your favorite; I use Corona Premier
  • 1 can chopped green chiles
  • 1 15 ounce can unsweetened pumpkin puree NOT pumpkin pie filling!
  • 2 cups chicken stock
  • 2 cans white navy beans, drained well can sub great northern or your favorite chili bean
  • handful cilantro chopped fine
  • cooked rice or cooked pasta shells for serving
  • shredded cheddar cheese, sour cream, green onions, avocado, additional cilantro, hot sauce, Tajin seasoning for topping

Instructions
 

  • Heat up a large Dutch oven or stockpot over medium heat and add a drizzle of olive oil and the ground chicken and sausage. Lightly season the chicken with garlic salt and black pepper. Cook, breaking up the sausage in to pieces, until the meat is brown and almost done.
  • Add in the poblano pepper, onion, and garlic. Cook for about 5-6 minutes, until vegetables are softened and onion is translucent. Now add the dried spices, including the black pepper, 1 teaspoon of the salt, and the Tajin seasoning, if using. (And I do recommend you use it!) Cook for a couple of minutes, stirring constantly. Add in the beer and green chiles and stir.
  • At this point, now add in the canned pumpkin and the chicken stock, stir well, then add the drained white beans. Stir well to combine and then bring to a boil. Reduce heat to low/medium low and simmer for about 20 minutes. Stir occasionally.
  • After 20 minutes, taste for salt, and if the chili is too thick for your tastes, add a bit more chicken stock. Add in the chopped cilantro and stir well.
  • To serve, place rice or pasta shells in the bottom of your individual serving dishes. Ladle out the chili and top with your favorite toppings. My fave toppings are shredded sharp cheddar, sour cream, chopped green onions, avocado, cilantro, Yellowbird hot sauce and Tajin seasoning. Enjoy!
Keyword chili, fall dinner, pumpkin, tailgate