Arkansas chef and restaurateur Scott McGehee prepared this yummy chili at a Moss Mountain Farm Halloween party. We served it topped with a little fried sage and sour cream and a thick slice of corn and green chili cornbread. Delish!


  • 1 1/2 teaspoons olive oil
  • 1 pound ground turkey
  • 1 onion, chopped
  • 2 cups water
  • 1 28-ounce can crushed tomatoes
  • 1 16-ounce can cannellini beans, drained
  • 1 tablespoon garlic, minced
  • 3 tablespoons dark chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 chipotle pepper in adobo
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper, ground
  • 2 cups pumpkin or butternut squash, peeled and diced


  1. Heat the oil in a large pot over medium heat. Place turkey in the pot and cook until evenly brown. Stir in onion and cook until tender.
  2. Pour the water into the pot. Mix in tomatoes, white beans, pumpkin, and garlic. Season chili powder, paprika, oregano, chipotle, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.