by Becki | October 7, 2013 · 1:37 pm
Autumn Pumpkin Ale Chili
Serves
| 6-8 |
Prep time
| 30 minutes |
Cook time
| 1 hour, 10 minutes |
Total time
| 1 hour, 40 minutes |
Meal type
|
Main Dish, Soup
|
Misc
|
Serve Hot
|
Pumpkin chili is brought to another level with the addition of malty pumpkin ale.
Ingredients
- 1 Large sweet potato (peeled and chopped)
- 1 Large onion (chopped)
- 5 cloves garlic (minced)
- 2 tablespoons dark red chili powder
- 3 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 3 teaspoons sea salt
- 1 + 1/2 cup vegetable broth
- 1 + 1/2 cup pumpkin ale (be sure to use a malty ale with low IBUs)
- 1 15 ounce can pinto beans (drained and rinsed)
- 1 15 ounce can black beans (drained and rinsed)
- 1 15 ounce can diced tomatoes
- 1 cup pumpkin puree
- 1 cup frozen or fresh corn
- 2 tablespoons olive oil
Directions
Step 1
|
In a large pot over medium heat saute the sweet potato and onion in olive oil for 15-20 minutes, until the onion is softened. |
Step 2
|
Add the garlic, chili powder, cumin, cinnamon, paprika, salt, beans and tomatoes and mix well. |
Step 3
|
Add the vegetable broth and pumpkin ale, bring to a boil, then reduce to a simmer for 20-30 minutes or until sweet potato is tender. |
Step 4
|
Add the pumpkin puree and corn and simmer until heated through. |
Step 5
|
Serve with pumpkin ale cornbread and a pumpkin ale. |