food

Roasted Pumpkin Turkey Chili

Give your chili a fall spin with our turkey chili made with butternut squash and served in cute mini pumpkins.

food

Roasted Pumpkin Turkey Chili

Give your chili a fall spin with our turkey chili made with butternut squash and served in cute mini pumpkins.

Ingredients

  • 6 mini pumpkins
  • 2 tablespoons extra-virgin olive oil
  • 3 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Steps

  1. Preheat oven to 400 degrees, and line a rimmed baking sheet with foil and nonstick cooking spray.
  2. Carefully cut off the lid off each pumpkin about 2 inches down, and scrape out the seeds using a spoon. Be careful to keep the walls intact.
  3. Place on prepared baking sheet, drizzle with olive oil and season with salt and pepper.
  4. Roast the pumpkins uncovered for 40 to 45 minutes or until tender.
  5. Serve pumpkins filled with warm chili and desired toppings.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds ground turkey
  • 1 tablespoon kosher salt
  • 1 yellow onion, diced
  • 1 pasilla pepper, ribs and seeds removed, diced
  • 2 cups diced butternut squash
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 4 cloves garlic, grated
  • 4 tablespoons chili powder
  • 3 tablespoons ground cumin
  • 1 tablespoon onion powder
  • 1 tablespoon ground coriander
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons dark brown sugar
  • 1 cup pumpkin ale
  • 1 (14-ounce) can pumpkin puree
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups chicken stock
  • 1 (15-ounce) can great northern beans
  • 1 (15-ounce) can black beans
  • 1/2 (15-ounce) can dark red kidney beans

Steps

  1. In a large Dutch oven over high heat, add oil.
  2. Add the turkey and saute for about 6 minutes until browned.
  3. Add the diced onion, pasilla pepper, butternut squash, salt and pepper, and saute about 6 minutes until translucent.
  4. Add the garlic and stir 1 minute until fragrant.
  5. Add the chili powder, cumin, onion powder, coriander, chipotle powder, cinnamon and sugar; stir to combine.
  6. Next, add the pumpkin ale and scrape any brown bits off the bottom of the pan.
  7. Add the pumpkin and stir until well combined.
  8. Stir in tomatoes and chicken stock and bring to a boil.
  9. Reduce to a simmer and cook for 30 minutes, stirring periodically.
  10. Stir in the the beans and cook for an additional 20 minutes until the beans are warmed through.
  11. Season with any additional salt and pepper.