Fall is officially here to stay, and if that wasn’t reason enough to celebrate then you’re in luck because today is Drink Beer Day! Since beer and fall happen to be two of my favorite things I thought what better way to celebrate than with Pumpkin Ale Chili, and boy am I glad that I did. Keep on reading to get the chili recipe for yourself.
Not going lie, I was more than a bit hesitant about concocting a pumpkin chili with beer as the base instead of tomato juice, but it turned out beautifully. The rich flavor from the Pumpkin Ale embodies the chili with a robust flavor, while the pumpkin puree helps out balance out the spice of the chili seasoning(s).
Speaking of spice, this chili is one of the spicier things I’ve made. Cause of that I’d recommend enjoying a Pale Lager that cools and quenches while enjoying a bowl (or two) of chili. A lighter Lager will celebrate the powerful combination of ingredients with a refreshing dryness that is clean tasting and crisp.
Pumpkin Ale Chili
- 1 Lb. Ground Turkey
- 1 Red Onion
- 2 Large Tomatoes
- 1 Can of Black Beans
- 1 Can of Kidney Beans
- 3 Serrano Peppers
- 1 Jalapeño Pepper
- 2 Bell Peppers
- 12 oz. Pumpkin Ale
- 2 Tsp. Chili Powder
- 1 Tsp. Cumin
- 1 Tsp. Chipotle Pepper
- 1/2 Tsp. Nutmeg
- 1/2 Tsp. Cloves
- Brown ground turkey in dutch oven for 10-15 minutes.
- While turkey is browning dice peppers and onions.
- Remove ground turkey from pan and strain off excess fat.
- Sweat peppers and onions in pan until onions are translucent.
- Combine remaining ingredients in pan and cook for 20-30 minutes.
Note: This post was made possible by LetsGrabA.Beer, but as always all thoughts + opinions are my own. Thanks for continuing to support the brands that make this blog possible!