Temperatures are falling, and football games are taking place across the country. There's no doubt in my mind that it is officially chili season! We love chili of all types, but this recipe for spicy white turkey chili is a favorite in our house. It packs in many flavors, and it even in a few vegetables. ????

I almost always make this chili on the stovetop in a large Le Creuset Dutch Oven, but you can make it over a campfire, in a pressure cooker, multi-cooker or slow-cooker. It makes a fantastic lunch or dinner and will spice up your next tailgating party.

The Recipe:

Equipment Needed:

-Wooden spoon

-Knife

-Cutting board

-Large Dutch Oven or Multi Cooker

Serves: 6-8 people

Ingredients:

·       1 – 1 ¼ Lbs ground turkey

·       1 Lbs turkey (or chicken) Italian sausage, uncooked, casings removed

·       1-2 Tbs Olive Oil

·       1 Lg yellow onion, diced

·       1 Lg red bell pepper, seeded and diced

·       3-4 Garlic cloves, minced

·       1 Jalapeno pepper, seeded and diced

·       2 Tbs fennel seeds

·       2 Tbs chili powder

·       2 Tbs ground cumin

·       1 Tbs oregano

·       1 Tsp red chili pepper flakes

·       ¾ Tbs coarse kosher salt

·       ¼ Cup flour

·       1 12oz beer (preferably  a Lager, but a Stout or Porter tastes good too. Omit the beer by using additional chicken stock.)

·       5-6 Cups chicken stock

·       2, 15oz cans of cannellini beans, drained and rinsed

·       1, 15oz can of pumpkin puree

·       2 Cups fresh or frozen corn kernels

·       1 Lb fresh spinach, coarsely chopped

·       1, 4oz can chopped green chiles

·       1 Cup grated parmesan cheese (optional but adds richness to the finished dish)

Instructions:

1.Heat olive oil in a large pot over medium-high heat.

2.Add ground turkey and sausage meat to the pot. Cook thoroughly, breaking up the turkey as it cooks.

3.Add onion and red bell pepper to the pan and cook until soft or about 5 minutes.

4.Add garlic and fennel seeds to the pan and cook for 1-2 minutes until fragrant.

5.Mix the remaining spices in a small bowl and add to the pan. Cook for an additional 1-2 minutes.

6.Add flour to the pan and cook for 1-2 minutes.

7.Deglaze the pan with the beer and cook until the liquid is fully absorbed, about 1-2 minutes.

8.Add chicken stock, beans and pumpkin to the pot, boil, lower the heat and simmer for about one hour.

9.Add corn, spinach, chopped green chiles and cheese to the pot a couple of minutes before serving.

Serving Suggestions:

We like it just as it is, but you might enjoy it more topped with sour cream, sliced avocado, some radish, and fresh cilantro. I serve this chili on day one with a side salad and cornbread muffins for dinner. Leftovers make a great lunch or second dinner later in the week, and the leftovers also freeze well for a perfect moving-day meal!

Suggested Beverage Pairing:

Whatever beer you use to deglaze your pan will naturally pair well with the chili. Try a glass of Shiraz or Syrah with this chili if you're a wine drinker like me. The wine's fruitiness will enhance the pumpkin's sweetness, and the spice flavors from the grape variety and the oak it's aged in will pair nicely with the spice in the dish.