serves 6
1 small yellow onion, diced
3 cloves garlic, minced
1 lb ground bison
1 lb ground chicken
½ lb ground turkey thigh
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/2 cup pumpkin puree
2 cups beef broth
SPICE MIX:
¼ cup chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
½ tsp black ground pepper
In a heavy bottom stock pot over medium heat, heat 1 Tbsp oil. Add onions and saute, stirring infrequently, until onions begin to soften and brown – you want the onions to begin to caramelize to develop deeper flavors. While the onions are cooking, mix the spices together in a small bowl, set aside.
When onions are beginning to brown, add garlic and stir to allow garlic to briefly cook (don’t let it brown and burn).
Turn heat up to medium-high and add ground meats. Stirring constantly until browned and cooked through.
Add beans and stir to combine. Sprinkle spice mix over the top of the mixture and then stir well to combine. Add pumpkin puree and broth. Stir one last time to mix well.
Bring chili to a boil. Reduce heat to low and cover pot. Let simmer for 30 minutes to an hour.
Serve with cornbread. Garnish with sour cream and shredded cheese if desired.