4links chicken or turkey breakfast sausagesliced thin
1 14ouncecan pumpkin pureenot pie filling
1 15ouncecan crushed tomatoes
1 15ouncecan great northern or cannellini beans
1teaspoondried oregano or marjoram
1tablespoonyour favorite barbecue sauce
salt and freshly ground black pepper
grated cheddar cheese
sliced green onions
Heat 1 tablespoon of oil in a 4 or 5 quart stock pot or dutch oven over medium until shimmering. Add the onions and peppers and saute until the onions are translucent, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Transfer to a bowl or plate.
Add the remaining 1 tablespoon of oil to the pot and let heat for a few seconds. Add the ground turkey and sausage and cook until the turkey is browned, 8 to 10 minutes. Drain off most of the liquid, leaving about 1 tablespoon in the pot. Return the vegetables to the pot.
Scootch the meat and vegetables to one side, and let the liquid pool on the cleared side (or, add a glug of oil to the cleared side). Pour the chili powder, paprika, and cumin onto the liquid/oil, and stir to create a paste. When fragrant, mix into the meat and vegetables.
Increase heat to medium-high, add the pumpkin beer, and saute until most of the liquid has evaporated.
Add the chicken stock, pumpkin puree, tomatoes, beans, oregano/marjoram, sugar, and barbecue sauce. Stir well to combine and let the mixture come to a gentle bubbling.
Reduce heat to maintain a simmer - bubbles should break on the surface without sputtering - cover partially, and let cook for 1 to 1 1/2 hours.
Taste, and add salt and pepper as needed.
To serve, ladle into roomy bowls and top with sour cream, cheese, green onions, and tortilla strips.
Turkey Pumpkin Chili was originally published on https://soupaddict.com/2015/10/turkey-pumpkin-chili/