by Becki | October 7, 2013 · 1:37 pm
Autumn Pumpkin Ale Chili
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Serves
| 6-8 |
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Prep time
| 30 minutes |
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Cook time
| 1 hour, 10 minutes |
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Total time
| 1 hour, 40 minutes |
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Meal type
|
Main Dish, Soup
|
|
Misc
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Serve Hot
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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
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Step 1
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| 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. |
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Step 2
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| Add the garlic, chili powder, cumin, cinnamon, paprika, salt, beans and tomatoes and mix well. |
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Step 3
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| 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. |
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Step 4
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| Add the pumpkin puree and corn and simmer until heated through. |
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Step 5
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| Serve with pumpkin ale cornbread and a pumpkin ale. |
Print recipe
