Pumpkin Chili

This is really good to make around fall to get into that Halloween spirit! I've gotten really into cooking my own beans instead of using canned ones. Canned pumpkin, canned chipotles and canned tomatoes however work perfectly well.


Black beans:
1/2 lb black beans (soaked overnight in filtered water or soaked for 1 hour in near boiling filtered water)
3 cloves of garlic
1 tsbp. chipotle (canned)
1 tsp. cumin

Turkey:
1lb ground turkey
3 cloves of garlic (minced)
1 tsp. smoked paprika 
1 tbsp. chili powder
big pinch kosher salt
a few grinds of black pepper
canola oil


Veggies:
1 onions (diced finely)
4 stalks of celery (diced)
1 tsp. kosher salt
a few grinds of black pepper
canola oil


Beans, Spices, Tomatoes & Beer:
1 12oz. bottle of beer
2 cups chicken broth
1/2 lb cooked black beans
15 oz. canned pumpkin
15 oz. can tomatoes, pureed in a blender (preferably fire-roasted)
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. honey


Simmer the beans in a covered pot with the garlic, chipotle, cumin and enough water to cover it about 1/2 inch for about 2 hours.

After that's done, cook the veggies. Let cook for about 10 minutes until they are slightly browned and the onions are translucent. Scoop out of the pot and set aside in a bowl. Mix turkey mixture and saute in olive oil in a large pot or dutch oven until cooked through. Add beer, beans, tomatoes and spices. Finally, add the vegetables. Let it simmer for about 15 minutes.