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Pumpkin Chili Recipe

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This recipe for Pumpkin Chili, by , is from The Nadeau Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Andrea Nadeau


1 Tablespoon Olive or Coconut Oil
1 LBS Ground Turkey or Chicken
1 LBS 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 Tablespoons Chili Powder
1 Tablespoons ground Cumin
1 Tablespoon dried Oregano
2 teaspoon Salt
6 ounces pumpkin ale
1 15 oz can pumpkin puree (not pumpkin pie filling)
1 cups Chicken Stock

Optional toppings
Plain Greek yogurt or sour cream
Shredded Cheese
Red Pepper Chili Flakes (for those who like a little more heat)

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.




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