It is a whopping f-f-f-five d-d-d-degrees in M-M-Massachusetts right now. I am so cold even my written words have the shivers.
Okay that was a bit dramatic…but it is seriously fa-reezing! And that means I need chili…with beer in it.
So, here is my favorite recipe for vegetarian Pumpkin and Ale Chili.
- 1 28 oz. can of fire roasted diced tomatoes
- 1 15 oz. can of pumpkin
- 1 15 oz. can of black beans, rinsed and drained
- 1 15 oz. can of kidney beans, rinsed and drained
- 2 carrots, peeled
- 1 medium onion
- 3 cloves garlic
- 1 small butternut squash, peeled and seeded
- 2 small sweet potatoes (or in my case 4 itty bitty ones), peeled
- 1 12 oz beer, preferably a dark, rich porter (I used Harpoon IPA because that was what I had on hand)
- 1 TB chili powder
- 1/2 tsp. cinnamon
- 1 tsp. unsweetened coco powder
- 1 TB olive oil
- 1 TB honey, optional (I added this to mine because I wanted my chili to have a hint of sweetness)
- cayenne pepper, to taste
- salt and pepper, to taste
Roughly chop the onion and carrots and mince the garlic.
In a large dutch oven or soup pot, heat olive oil over medium heat. Once pan is heated, add the carrots and onions. Cook, stirring occasionally, until onions begin to brown, about 5 minutes. Add the garlic and saute 1 minute more.
I know the bottom of that pan looks filthy…it’s not. It’s just well-loved.
Add the sweet potatoes and squash and continue to saute, stirring occasionally, until the vegetables begin to caramelize, about 5-7 minutes.
I like to let the veggies caramelize first because it enhances their flavor.
Add the beer and cook for about 2 minutes.
Finally, add the canned tomatoes (juice and all), black and kidney beans, pumpkin, chili powder, cayenne pepper, salt, pepper, cinnamon, and coco powder. Stir to combine.
Once the mixture comes to a boil, turn the heat down and let it simmer for about 45 minutes.
Now scoop that baby into a bowl, top with a fat dollop of sour cream, and serve with a nice hunk of crusty bread.
Mmmmm…I am ever so slightly warmer now.