Autumn Pumpkin Ale Chili
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| Serves | 6-8 |
| Prep time | 30 minutes |
| Cook time | 1 hour, 10 minutes |
| Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 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. | |
