Author Notes
Two cold weather favorites, pumpkin and chili, cozy up together in this warm and hearty pumpkin chili. —Ethel B. | eating in instead
Ingredients
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1 tablespoon
olive oil
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1 pound
extra lean ground beef
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1
medium onion, chopped
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3
garlic cloves, minced
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1
red bell pepper, seeded and chopped
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1
fresh jalepeno pepper, minced
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2
cans, 15 oz. black beans, drained and rinsed
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1 tablespoon
ground cumin
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1 1/2 teaspoons
ground coriander
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1 tablespoon
chili powder
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1 teaspoon
cayenne pepper
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1 teaspoon
ground cinnamon
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1 teaspoon
nutmeg
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12 ounces
pumpkin ale of your choice
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28 ounces
crushed tomatoes with juices
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15
pumpkin puree
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1 teaspoon
salt
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1 teaspoon
pepper
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2
Avocados, chopped into large chunks
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1 cup
sour cream or greek yogurt, optional
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1/4 cup
roughly chopped cilantro or flat leaf parsley, for serving
Directions
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In a large heavy bottom pan or dutch oven over medium high heat, add the oil and ground beef and begin to brown the beef. Stir consistently with a wooden spoon to ensure the beef breaks up and no large chunks form.
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After 3-4 minutes, add the onions and garlic.
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Cook for another 1-2 minutes, then add the peppers and cook for another 1-2 minutes.
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Once the peppers start to soften, add all of the beans and all of the spices, including the salt and pepper.
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Mix and combine all the ingredients thoroughly and cook for 3-4 minutes.
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Add the bottle of beer, do this carefully so the beer does not get too foamy, and simmer over the edge of your pot.
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Mix everything well until the beer comes to a simmer, then turn the heat to medium and allow everything to simmer for another 2-3 minutes.
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Add the crushed tomatoes and pumpkin puree, mix them in well, and turn the heat back up to medium high and bring the chili to a low boil.
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Turn the heat down to medium low and allow the chili to simmer partially covered, and stirring occasionally for 30-45 minutes. If the mixture is too thick while simmering, add ½ to 1 cup of water as needed.
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Salt and pepper to taste, and serve with fresh avocados, sour cream, and freshly chopped cilantro
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