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Easy turkey pumpkin chocolate chili
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5 from 4 votes

Easy Turkey Pumpkin Chocolate Chili

This is a savory chili filled with delicious flavor! The chili is not overly spicy and has a hint of sweetness from the cocoa and cinnamon. The flavors marry well into a fantastic chili with unique flavors that are always a hit with family and friends.  
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 292kcal

Ingredients

  • 1 Tablespoon Barlean's butter flavored coconut oil see notes
  • 1 medium onion, peeled and chopped
  • 1 medium yellow pepper, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 pound lean ground turkey
  • 1 pound turkey sausage, removed from casings
  • 1 bottle dark ale or pumpkin beer see notes
  • 2 cups pumpkin puree, canned or homemade
  • 16 ounce can of spicy Chili Beans
  • 19 ounces fire roasted diced tomatoes (2) 14.5 ounce cans
  • 15.5 ounce can of pinto beans, drained and rinsed
  • 4.5 ounce can of chopped green chiles
  • 4 ounce can of tomato paste
  • 2 Tablespoons Rodelle cocoa powder see notes
  • 1 1/2 teaspoon Hot Mexican Chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • salt and pepper, to taste

Instructions

  • Heat a stockpot or soup pot over medium heat. Add butter flavored coconut oil. Once melted add in the onions and pepper. Saute for about 4 minutes to soften the veggies.  Add in the garlic and saute another minute.
  • To the pot, add the ground turkey and sausage to brown. Be sure to crumble the sausage as you brown the meats.  Once browned, remove any excess fat from the pot.
  • Stir in the ale, pumpkin puree, spicy Chili beans, fire roasted diced tomatoes, chopped green chiles, tomato paste, cocoa powder, Hot Mexican chili powder, cumin, smoked paprika, dried oregano, and cinnamon.  Add in salt and pepper, to taste.
  • Reduce heat to low. Let simmer for about 1 hour.  Stir occasionally. After one hour, check seasonings and adjust if needed.  Serve with your favorite garnishments for chili avocado, sour cream, guacamole. shredded cheese, green onions, and cilantro.  Can be re-heated and served later.

Notes

  • I use a dark ale or pumpkin beer. Chicken stock or veggie stock can be used. 
  • I use Rodelle Baking Cocoa Powder, can use another cocoa powder.
  • I love using Barlean's butter flavored coconut oil. Can use regular coconut oil, olive oil, or butter.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
  • This chili freezes well and also is awesome made ahead and reheated when ready to eat.

Nutrition

Serving: 10servings | Calories: 292kcal | Carbohydrates: 31g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 853mg | Potassium: 927mg | Fiber: 9g | Sugar: 7g | Vitamin A: 8270IU | Vitamin C: 13.3mg | Calcium: 94mg | Iron: 4.6mg