Pumpkin Chili with Chorizo and Sweet Potatoes

I love all things fall. It's my favorite time of year, despite the cooler temperatures. Fall brings colorful leans, crisp air, sweet apples, and pumpkins—the latter of which I also adore. When I saw this recipe, I knew it would be a hit for a chilly fall day. And I was right! The spicy chorizo paired great with the sweet potatoes, pumpkin, and spices. I also baked pumpkin cornbread, which was the perfect accompaniment. You need to whip up a batch of this chili!

Pumpkin Chili with Chorizo and Sweet Potatoes

Adapted from Tidy Mom

1 pound Mexican chorizo (casings removed)
1 pound ground turkey
2 poblano peppers (seeded and chopped)
1 medium sweet potato (peeled and chopped)
2 cans (15 oz.) fire-roasted tomatoes
1 can (15 oz.) black beans (drained and rinsed)
1 can (15 oz.) white northern beans (drained and rinsed)
1 can (15 oz.) pumpkin puree
1 large can (29 oz.) tomato sauce
1 tablespoon minced garlic
Chili seasoning
(I made my own from chili powder, ancho chili powder, onion powder, cumin, brown sugar, pumpkin pie spice, smoked paprika, black pepper, salt.)

Brown chorizo and turkey in a large skillet and drain grease. Add to crock pot.
Meanwhile, peel and chop the sweet potato and chop the peppers. Add to crock pot.

Add the pumpkin, tomatoes, beans, sauce, and spices and mix well.

If too thick, add a little water. 

Cover and cook on low for 6 to 7 hours.

Beer Turkey & Sausage Chili

Even though it's supposed to be spring, it doesn't feel like it in the Northeast. It's cold! The sun has been shining, but it's been so windy and cold. To warm us up, I decided to make chili. I didn't have ground beef, but I did have sausage and turkey. The sausage made it rich, while the turkey mellowed its richness. I also added a leftover beer we had in the fridge from the previous night. It was a Saranac Legacy IPA, and it lended a hoppy aroma to the chili. It was the perfect way to warm up on a chilly spring day.

Beer Turkey & Sausage Chili
adapted from Hanover

1/2 pound sausage (casings removed)

1 pound ground turkey

1 green bell pepper (seeded and chopped)

1 bottle (12 oz.) beer (I used an IPA, but a lager, porter, or stout would also work.)

1 large can (40 oz.) light red kidney beans (drained and rinsed)

1 large can (29 oz.) tomato sauce

1 small can (15 oz.) fire-roasted tomatoes

1 small can (15 oz.) diced tomatoes with chipotle peppers 

1 small can (15 oz.) black beans (drained and rinsed)

1 tablespoon minced garlic

2 tablespoons chili powder

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

shredded cheese, sour cream, and tortilla strips for garnish (optional).

Brown sausage in a large skillet, drain fat, and add to a crock pot. Brown turkey in sausage drippings, drain, and add to crock pot. Add beer, pepper, tomatoes, beans, spices, and sauce, and mix well. Cover and cook on low for 6 to 7 hours. Serve with shredded cheese, sour cream, and tortilla strips, if desired.

Turkey and Chorizo Chili

My husband wanted me to make this chili that I whipped up recently, but I couldn't find poblano peppers at the grocery store. So I decided to mix it up a bit and create a new chili. I used a bell pepper instead of the poblano pepper and turkey instead of beef. Then I added Mexican chorizo to amp up the flavor. I also added fire-roasted tomatoes with chipotle peppers, white beans, and light red kidney beans. The results were saucy, spicy, and satisfying—nothing short of delicious. It was not as rich or sweet as the other chili, but it packed some heat, which I really enjoyed. If you're looking to add something a little different to your chili, add some chorizo. You won't be disappointed.

Turkey and Chorizo Chili

Source: adapted from Taste of Home, August/September 2012 and Hanover

1/2 pound Mexican chorizo (casings removed)

1 pound ground turkey

1 green bell pepper (seeded and chopped)

1 large can (40 oz.) light red kidney beans (drained and rinsed)

1 large can (29 oz.) tomato sauce

1 small can (15 oz.) fire-roasted tomatoes

1 small can (15 oz.) diced tomatoes with chipotle peppers 

2 small cans (15 oz.) white beans (one drained and rinsed)

1 tablespoon minced garlic

3 teaspoons chili powder

1 teaspoon ancho chili powder

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

shredded cheese, sour cream, and tortilla strips for garnish (optional). 

Brown chorizo in a large skillet and add to a crock pot. Brown turkey in chorizo drippings and add to crock pot. Add peppers, tomatoes, beans, spices, and sauce, and mix well. Cover and cook on low for 6 to 7 hours. Serve with shredded cheese, sour cream, and tortilla strips, if desired.

Turkey, Chorizo, Black Bean, and Sweet Potato Chili

I love chili. It's the perfect dinner on a football Sunday. It's perfect for a cool fall day. I also love trying different types of chili recipes. When my husband suggested this chili recipe, I wasn't sure about it at first. It called for sweet potatoes, black beans, poblano peppers, and Mexican chorizo. While chorizo is delicious, it's also not one of the healthiest ingredients. It can be very greasy and tough on the tummy. I suggested we use half ground turkey and half chorizo, and omit the jalapeno peppers. We were pleasantly surprised at how tasty this chili was. It was one of the most flavorful chili recipes that I have ever tasted. It was spicy, rich, and satisfying—perfect for a cool fall day. 

Turkey, Chorizo, Black Bean, and Sweet Potato Chili

Source: adapted from Taste of Home, August/September 2012

1/2 pound Mexican chorizo (casings removed)

1 pound ground turkey

3 tablespoons tomato paste

2 poblano peppers (seeded and chopped)

1 bell pepper (any color, seeded and chopped)

2 cans fire-roasted tomatoes

2 cans black beans (drained and rinsed)

2 medium sweet potatoes (peeled and chopped)

2 cups beef stock

2 teaspoons chili powder

1 teaspoon ancho chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon minced garlic

1/2 teaspoon onion powder

salt and pepper to taste

Brown chorizo in a large skillet and add to a crock pot. Brown turkey in chorizo drippings and add to crock pot. Add to crock pot and stir in tomato paste. Add peppers, tomatoes, beans, sweet potatoes, stock, and spices. Mix well. Cover and cook on low for 6 to 7 hours. 

Chicken Chili

I love chicken chili. It's the perfect cold weather dinner. This is a versatile recipe that you can add whatever you have on hand or omit whatever you don't like. I adapted this from multiple recipes and by trial and error. This is an easy dish to throw together. You just put everything in the crock pot and let it go for a few hours. This is a spicy, flavorful broth-based chili. It's healthier than white chicken chili because there is no cream in it. You can mix sour cream into your individual bowl to make it "white" chicken chili.

Chicken Chili
Ingredients:
1 pound chicken breast
1 whole bell pepper (I used 1/2 red and 1/2 green)
3 cans chicken broth (low sodium)
3 cans great northern white beans (1 drained)
1 can corn, drained
1 cup water
2 small cans green chilies
2 chipotle peppers in adobe sauce
2 tablespoons adobe sauce from chipotle peppers
1/4 cup fresh cilantro
3 tablespoons minced garlic
2 teaspoons cumin
2 teaspoons ancho chili powder
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (or cayenne pepper)
optional toppers: sour cream, shredded cheese, tortilla chips, cilantro

Directions:
Add chicken to slow cooker.
Add 1/2 can chicken broth, 1 cup water, and 1 tablespoon garlic.
Cook on high for 3 hours.
Drain and remove chicken.
Shred chicken with two forks.
Add chicken back to crock pot.
Chop bell pepper, chipotle peppers, and cilantro.
Add to crock pot.
Add remaining ingredients to crock pot.
Cook on high for 1 hour.
Cook on low for 3 additional hours.
Serve topped with sour cream, cheese, tortilla chips, and cilantro. (optional)

Spicy Chipotle Beef and Bean Chili

My husband has been asking me to make chili for the past month, but it wasn't chili time yet. Now that it's almost fall and the temperatures have dropped, it's chili time. This recipe is spicy and hearty and packed with beef and beans. If you like your chili with a kick, then this recipe is for you. It's perfect for a cool fall day while watching a Penn State football game.

Spicy Chipotle Beef and Bean Chili

adapted from: Hanover

Ingredients

2 pounds ground beef

1/2 green bell pepper, chopped

3 cloves of garlic, finely minced

1/2 teaspoon red pepper flakes

1 large can (40 oz.) kidney beans

1 large can (29 oz.) tomato sauce

2 small cans (15 oz.) chopped tomatoes with chipotle peppers

1 small can (15 oz.) black beans

1 tablespoon chili powder

1 teaspoon ancho chili powder

1 teaspoon Tabasco sauce

1/2 teaspoon cumin

1/2 teaspoon onion salt

1/4 teaspoon ground black pepper

Shredded cheese, sour cream, and tortilla strips for garnish (optional)

Directions

Brown ground beef with peppers, red pepper flakes, and half the garlic.

Drain ground beef mixture.

Add to crock pot with rest of ingredients.

Cook on high 1 hour.

Cook on low an additional 2 hours.

Serve topped with shredded cheese, sour cream, and tortilla strips.