HOMEMADE CHILI RECIPE for Making a Smokey Chili Masterpiece

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Welcome to my channel! In this video, I will be sharing my delicious and hearty recipe for Turkey Pumpkin Chipotle Chili, a perfect dish for the cozy fall season. Made with succulent ground turkey, earthy pumpkin, and smoky chipotle peppers, this chili is a spicy twist on a fall favorite. In this step-by-step tutorial, I will guide you through the process of creating this mouth-watering chili from scratch. You’ll learn the best techniques to achieve a rich and flavorful base, as well as tips for perfectly seasoning and balancing the heat of the chipotle peppers. Not only is this Turkey Pumpkin Chipotle Chili satisfying and delicious, but it also provides a nourishing boost of vitamins and minerals. The combination of lean turkey and pumpkin adds a healthy dose of protein and fiber, making it a great option for those looking for a wholesome and hearty meal. Whether you’re hosting a game day gathering or simply craving a comforting dinner, this recipe will surely impress your family and friends. So, grab your apron and join me in the kitchen as we create this Spicy Fall Favorite: Turkey Pumpkin Chipotle Chili! Don’t forget to like this video, subscribe to my channel, and hit the notification bell to stay updated with our latest recipes. If you try this recipe at home, share your experience in the comments below. I’d love to hear from you! Thanks for watching and happy cooking!

For a full printable, step-by-step guide for preparation, check out my website: https://ryanperlman.com/turkey-pumpkin-chiptole-chili/

0:00 Intro
0:18 Ingredient Breakdown
7:03 Chili Base Construction
7:41 Cooking the Chili
12:29 Taste Test
14:03 Outro and B-Roll

INGREDIENTS:
1lb 93/7 turkey (or other protein of your choice)
28oz can pumpkin purée
1 can chipotle peppers in adobo
2 1/2 cups bone broth of your choice
2 Tbsp beef bouillon
5 cloves garlic
2 tbsp molé paste
2 bell peppers diced
1 red onion diced
1 jalapeño diced
2 tbsp paprika
2 tbsp smoked paprika
2 tbsp cumin
1 28oz can diced tomatoes
2-4 tbsp apple cider vinegar
Handful of brown sugar
Salt to taste
2 squares 70% or higher cocoa dark chocolate

For garnish:
Sliced green onions
Sour cream
Shredded cheddar cheese or crumbled goat cheese
Sliced avocado

How to make the best homemade chili recipe:

INSTRUCTIONS

Pumpkin Chile Base:
1. Combine bone broth, pumpkin puree, mole paste, chipotle peppers in adobo, beef bouillon, and garlic cloves into a blender and puree until liquified. Set aside.

Making the Chili:
1. Set your pot on med-high heat and after a few minutes of preheating, place a small amount of oil or butter into the pot and then add in your turkey. Due to the nature of what chili is, we don’t care so much about getting a good crust on the turkey so we just want to cook it until completely cooked through.
2. Once turkey is cooked through, create a circle in the center of your pot and add in your paprika, smoked paprika, and cumin along with a tiny bit of more oil or butter. Fry your spices for 30-60 seconds until fragrant and then combine with the turkey.
3. Once again, create a hole in the center of the pot and add in your bell peppers, onion, and jalapeño. Combine these with your turkey. You should have a fond developing on the bottom of the pot.
4. Add in your diced tomatoes with all their liquid and use the juice to deglaze the bottom of your pot. Add in a small amount of extra bone broth or water to assist in deglazing if necessary.
5. Once deglazed, add in your pumpkin/chipotle puree from before and stir it in to combine.
6. Place a lid on top of your oven safe pot and place it into a 275℉ preheated oven for 90 minutes.
7. After 90 minutes, remove your pot from the oven and take the top off.
8. Add in your can of drained black beans and your undrained can of kidney beans. The bean liquid adds a very interesting viscosity to the chili that helps thicken it later on.
9. Place the pot back in the oven with the lid OFF. Increase the temperature to 325℉ and cook uncovered for another 45 minutes.
10. Remove from the oven after 45 minutes and it’s ready to serve!
11. Add your favorite garnishes. I used sliced green onion, crumbled goat cheese, pita chips, sour cream, and diced avocado.

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