Third Place Pumpkin Chili

Am I bitter ? Absolutely not. It was a calculated risk to make a non-traditional chili for my Scandinavian Lutheran coworkers. Even more risky to make it spicy, with some Indian inspired flavors.

I contemplated making the previously award winning white chicken chili,  but with nine other entries,  I thought I had some room for something more adventurous.  Would it win? Probably not, but I was really happy with the flavor, and the foodie folk at work appreciated the unusual combination of flavors.

Third Place Pumpkin Chili

1 pound smoky bacon, diced
2 medium  onions diced
One yellow and one red pepper, diced
2 pounds spicy turkey sausage
8 cups turkey stock
2 cans black beans, drained and rinsed
1 can tomatoes with green chilies (mine were homemade,  so extra spicy)
2 cans pumpkin puree (not pumpkin pie filling, although, that might be interesting, too)
1 small sugar pumpkin,  cooked slightly, then diced into half inch cubes
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon garam masala
1 teaspoon Saigon cinnamon
1 teaspoon nutmeg
2 bottles good quality beer (I used some Three Floyds Pride and Joy, but feel free to add any beer you like)
Greek yogurt and chopped cilantro,  for garnish
In a large stockpot, fry bacon until crisp. Remove bacon,  then add onions, peppers and garlic.  Saute until soft, then crumble in turkey sausage.  Brown sausage, then add stock, beans, tomatoes, puree and pumpkin cubes. Bring to a boil, then add spices and beer. Simmer until pumpkin cubes are tender. Serve with yogurt and cilantro for garnish.