Pumpkin Chili

Pumpkin Chili
1lb ground turkey
1 yellow onion, diced
3 garlic cloves, minced
3 carrots, chopped
2 chipotle peppers, minced (and some of the adobo sauce)
15oz black beans, rinsed
15oz pumpkin puree (not pumpkin pie mix)
15oz diced tomatoes
8oz pumpkin ale (I'd recommend Weyerbacher or Shipyard, but use what you like.)
4oz pumpkin coffee (If you've got it. I happened to have some, so I threw it in there.)
canola oil
1 bay leaf
1 tbsp cumin
1 tbsp oregano
1/2 tsp cinnamon
1/4 tsp allspice
1/4 nutmeg
1/2 tbsp chili powder
1/4 ground ginger
1/4 tsp ancho chili powder
1 tbsp tomato paste

1. Add oil to cast iron dutch oven and heat on high until shimmering. Add turkey cook until browned. Then add the vegetables and season with salt and pepper. Cook for about 3 minutes and then add the assorted spices. Cook for another few minutes. Until onions begin to look translucent.
   
2. Add beer and coffee to deglaze the pot. Stir and bring to a simmer. Lower the heat to low. Add the pumpkin and tomatoes and stir in to combine. Then add chipotles and tomato paste. Let simmer for at least an hour. Go back to stir and check on it every 20 minutes or so.
   
3. After an hour, add the beans and stir to combine. If the consistency is too thick add some more beer. Let simmer for another 20 or 30 minutes. Let it sit off the heat for at least another 30 minutes before eating. You could probably let this cook as long as you like as long as you keep adding beer/water to keep the consistency how you like it.
   

This was fantastic on warm tortillas. It was also great the next day. The flavors really come together after a day in the fridge.