Drunken Pumpkin Chili

{ Drunken Pumpkin Chili }

In honor of Halloween and EVERYTHING pumpkin, I wanted to make a pumpkin chili. I started to look through recipes and found this one. I had been saving a couple Screamin’ Pumpkin beers for something special so I decided to make a vegetarian version of this drunken pumpkin chili. The spices are perfect and the pumpkin puree adds thickness and flavor. I will be making this again and again this fall and winter! Here is a vegetarian chili recipe with pumpkin beer and pumpkin puree.

{ ingredients }

  • 2 Tbs. olive oil
  • 3 cloves garlic, minced
  • 1 1/2  white onions, chopped
  • 1 1/2 cups of chopped carrots
  • 2 bell pepper, diced
  • 1/4 habanero pepper, minced
  • 4-6 Tbs. of chili powder (to taste) I used Savory’s Medium Chili Powder
  • 1-2 Tbs. of ground cumin (to taste)
  • 1 Tbs.of sweet chipotle chili pepper (to taste)
  • 1/2 tsp. allspice
  • 1 Tbs. cumin
  • 3 Tbs. tomato paste
  • 1 pumpkin ale (I used Griffin Claw’s Screamin’ Pumpkin)
  • 15-ounce container pure pumpkin puree
  • 3 – 15-ounce container diced tomatoes
  • 1 – 15-ounce container black beans, drained and thoroughly rinsed
  • 1 – 15-ounce container red kidney beans, drained and thoroughly rinsed
  • Course salt (to taste)

{ directions }

  1. Add garlic, onions and olive oil to a large stock pot and cook until fragrant, about three minutes.
  2. Stir in the diced carrots, and peppers.  Cook for about five minutes, or until the veggies are soften.
  3. Reduce the heat to medium.  Add the bay leaf, spices and tomato paste, and stir to combine.  Add the pumpkin ale and stir..  Allow the pumpkin ale to cook and reduce for about five minutes.  Add the pumpkin purée and diced tomato.  Season with salt to taste.  
  4. Bring chili to a boil. Partially cover the pot, reduce the heat to low, and allow the chili to cook for about 45 minutes, or until the carrots are cooked.  Add the beans, stir, and allow the chili to cook another 10 minutes.  Season to taste with salt, and serve.
  5. Yum! Enjoy!

*Add additional spices to taste. Trust your own tastes!*

{ Don’t forget the toppings }

  • Plain Greek yogurt
  • Diced green onions
  • Fresh diced jalapeno
  • Sharp cheddar cheese, shredded

Makes about 12 servings. 320 calories per bowl.

{ Keep Cooking in Love & Light! }

Pumpkin Ale
Pumpkin Ale

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