Cooking Classes for the Home Chef

CuisineArts’ Pumpkin Turkey Chili with Black Beans and Fixings

Serves 6

For the Chili

1 1/2 tablespoons olive oil

1 cup chopped sweet onions

1 tablespoon minced garlic

1/4 cup chopped yellow bell peppers

2  pounds ground turkey, white and dark meat mixed

1-14 ounce can pumpkin puree

1-28 ounce can crushed organic tomatoes, undrained

2-16 ounce cans black beans, drained and rinsed

2 cups vegetable stock

2 teaspoons hot sauce

2 teaspoons kosher salt

1 tablespoon chili powder

1 tablespoon sugar

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon cumin

1/2 teaspoon garlic powder

For the Fixings

Grated cheddar cheese

Chopped sweet onions

Shredded romaine

Sour Cream


In a medium size Dutch oven, sauté onions, garlic and bell peppers in olive oil over medium heat until onions are translucent, about 10 minutes.  Add ground turkey and cook until browned.

Add remaining ingredients and stir well to combine.  Bring mixture to a boil, reduce heat to low and simmer, covered, for 1 hour, stirring occasionally.

Serve alongside rice and fixings.  Chili can be made in advance and stored in an air-tight container in the refrigerator for up to 3 days, or frozen for up to 2 months.