Pumpkin beer-and-turkey chili with butternut squash and beans from Modern Potluck: Beautiful Food to Share (page 102) by Kristin Donnelly

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Notes about this recipe

  • Eat Your Books

    Can substitute ground pork for ground turkey thighs.

  • julesamomof2 on November 02, 2020

    We liked this, but found it too mild for our tastes, even after following the directions exactly for prepping the dried chilis. I ended up adding some dried chili powder and cumin at the end to spice things up a bit. Perhaps making it a day ahead would help.

  • TrishaCP on January 16, 2018

    This is a really great turkey chili, and it will feed a lot of people with the addition of beans and squash. For my chiles, I used a mix of guajillo (four), pasilla (three), and ancho negro (one), and they made a really flavorful sauce with a perfect level of heat. I also liked the flavor added by using the chile soaking broth, and from the pumpkin ale. I did make it a day in advance as I do with all of my chilis so the flavors had time to meld.

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