Healthy Vegetarian Pumpkin and Ale Chili

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.

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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.

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Ingredients:

  • 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.

P1140065Chop the sweet potatoes and butternut squash into 1 inch pieces.

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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.

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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.

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I like to let the veggies caramelize first because it enhances their flavor.

Add the beer and cook for about 2  minutes.

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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.

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Now scoop that baby into a bowl, top with a fat dollop of sour cream, and serve with a nice hunk of crusty bread.

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Mmmmm…I am ever so slightly warmer now.

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