Pumpkin Spice Turkey Chili
Chef Justin O'Neill | Off the Line
12
10 minutes
1 hours
Modern American
Side
Thick, smoky, and full of fall flavor, this turkey chili proves Pumpkin Spice belongs in a bowl just as much as a mug. Spiceology Pumpkin Spice joins a bold homemade chili blend to build layers of warmth and depth in every spoonful. It makes a big batch and gets even better the next day.
Ingredients
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1 tablespoon Ancho Chile Powder
1 tablespoon Chipotle Powder
1 tablespoon Ground Cumin
1 tablespoon Garlic Granules
1 tablespoon Ground Yellow Mustard
1 tablespoon Onion Granules
1 tablespoon Smoked Paprika
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- 1 tablespoon Spiceology Pumpkin Spice
- 2 stalks celery, diced
- 1 carrot, diced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 4 cloves garlic, minced
- 3 lbs ground turkey
- 3 tablespoons tomato paste
- 2 cups chicken stock
- 1 can diced tomatoes
- 1 large can crushed tomatoes
- 2 cans beans of your choosing (used pinto and black)
Directions
- In a large pot or dutch oven, add all veggies, spices and turkey. Cook until turkey is fully cooked. Appx 10 minutes.
- Add in Pumpkin Spice Blend and tomato paste and cook 1 minute.
- Add stock, beans, and tomatoes, simmer on low 1 hour. If using a dutch oven, cover and cook in oven at 325 for 1 hour.
- Let sit for at least 10 minutes before serving. Top with sour cream, shredded cheddar cheese, and sliced green onions.
Recipe Products
