Pumpkin Chile With Turkey And Beer

• 2 pounds ground turkey can be slightly more
• 1 sweet onion large, chopped
• 1 yellow pepper large, chopped
• 2 cloves garlic pressed
• 32 ounces pumpkin puree
• 1 can kidney beans
• 1 can white beans
• 1 can pink beans
• 6 ounces tomato paste
• 28 ounces crushed tomatoes
• 28 ounces diced tomatoes
• 1 dash paprika
• 1 dash chili powder
• 1 dash cinnamon
• 2 tablespoons cumin
• 1 tablespoon coriander
• 2 teaspoons dried oregano
• 2 teaspoons herbes de provence dried
• salt
• olive oil
• 2 cups chicken stock
• 2 bottles pumpkin beer I've used Long Trail, UFO, and Roadsmary's Baby from Two Roads Brewing Company

1. Place a large soup pot over low flame. Drizzle the bottom with olive oil. Add ground turkey, chopped onion, chopped peppers and pressed garlic. Add a little salt and pepper. Stir it all up and "brown" meat (although turkey really goes more white than brown, if we're getting specific).
2. Once the meat mixture is cooked, add the pumpkin puree, tomatoes, tomato paste, assorted spices, and the 3 different kinds of beans. Mix.
3. Cover the above with the chicken stock and beer. Cook at a medium heat for 30 minutes or so - the chili will be bubbling, so stir regularly to avoid any bottom-of-pan burning. Then reduce heat to simmer for at least an hour or until serving. (Stir occasionally!)
4. Enjoy! Serve with Pumpkin Beer and Pumpkin Cornbread for the full autumnal trifecta of culinary magnificence.

ground turkey, sweet onion, yellow pepper, garlic, pumpkin, kidney beans, white beans, pink beans, tomato paste, tomatoes, tomatoes, paprika, chili powder, cinnamon, cumin, coriander, oregano, herbes, salt, olive oil, chicken stock, roadsmary

Taken from www.yummly.com/recipe/Pumpkin-Chile-with-Turkey-and-Beer-1316915 (may not work)