Turkey and Vegetable Chili Recipe

You've got a Pumpkin Lager in your hands and you're wondering what to pair it with. The abundant autumn flavors of this warming turkey vegetable chili would make an wondrous choice. A ripe garden of color and taste comes together, sweet and vibrant San Marzano tomatoes, crisp and vivid squash and pumpkin, all inviting and comfortable. The subtle Oktoberfest caramel malts and relaxing mulling spices of our Punkin Lager recipe will pull a greater sweetness out each of the vegetables and enliven it's bouquet. Ingredients

• 2 cups diced yellow onions (about 3 medium onions)
• 2 T olive oil
• 1 medium zucchini, diced
• 3 garlic cloves, minced
• 2 pounds ground or leftover turkey, shredded
• 2 (28 oz) cans diced tomatoes
• 1 (14 oz) can San Marzano tomatoes, roughly chopped
• 1 (6 oz) can tomato paste
• 2 (15 oz) cans cannellini beans, drained and rinsed (could also use kidney beans)
• 5 T chili powder
• 1 T cumin
• 1 tsp cayenne pepper
• 2 tsp kosher salt
• 3 T chopped cilantro
• Squash blossoms for garnish

Directions

1. Bring oil over medium heat in a large soup pot. Add the onion, zucchini and garlic and saute for about 5 minutes until softened. If using ground turkey, add and continue to cook for another 6-7 minutes, stirring to cook evenly and breaking up the meat until the meat is cooked through. If using leftover turkey, add with ingredients in next step.
2. Add the tomatoes, tomato paste, beans, chili powder, cumin, cayenne, salt and cilantro and stir to combine. Reduce the heat and simmer uncovered for about an hour to thicken. Top served portion with squash blossoms.