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For nights when you’re craving easy, warming, comfort food, but also want to eat healthy- this recipe combine sweet potato, kidney beans, tomatoes, and fresh sage to make for a tasty creamy chili. Each bowl is served with roasted squash, sour cream drizzle, and toasted bread. You can easily make this in a crockpot or instant pot and roast slowly.

It’s starting to get chilly here no pun intended! We’re shifting towards warmer comfort food dishes to keep us cozy as the days start to get shorter and light slowly starts to fade. This is everything you would want out of a chili- warm, good spices, comforting, and not too chunky. Chili can sometimes be a little dull. People tend to make them very similarly with canned tomatoes, beans, stock, ground beef, and finished off with cheese on top. All these ingredients pair great together and are most commonly used to make a classic chili. It’s one of those dishes that hits the spot when it’s cold but having it on repeat can be a little boring sometimes.

What we’ve done is simply kicked it up a bit by adding pumpkin beer, sweet potatoes, roasted squash, and fresh sage. We’ve made it a little creamier by blending a portion of the chili to make it less chunky and kept it healthy- cheese free and meat free. You can absolutely add cheese and meat however you might find that it is not needed here. It’s pretty filling as it is. The pumpkin beer is a nice touch. It doesn’t change the flavour at all we find in fact if anything it compliments and highlights some of the spices we added. It’s a great substitute to stock and broth as it cooks similarly and thickens nicely. There was no need to add any kind of thickening agent here.

Everything comes together in one pot. Our recipe is geared for a stovetop all in one ready in 30 minutes. This can easily be done in a crockpot to slow cook on low. Keep in mind that there isn’t any meat so it won’t need an entire day to cook.

We’ve added the extra step of roasting some acorn squash in the oven with herbs and salt and pepper that turns a little crunchy in the oven that sits atop the chili bowl. It’s soo good!

We’d love to see you post some of our recipes! Please tag us @thecommunalfeast and use #thecommunalfeast

pumpkin chili
Yield: 6

pumpkin chili

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Cozy seasonal chili made with sweet potato, kidney beans, pumpkin beer, sage served with roasted squash and crusty bread. Perfect for a night in and thursday night football!

Ingredients

  • 2 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 carrots, diced
  • 1 large sweet potato, diced
  • 1 can chili seasoned diced tomatoes
  • 1 tsp cinnamon
  • 1 tsp all spice
  • 1 tsp nutmeg
  • 1 tsp ginger
  • Pinch of clove
  • salt and pepper to taste
  • 1 can kidney beans, rinsed and drained
  • handful of sage leaves (about 6-8) chopped
  • 3 sprigs of thyme, remove from stem
  • 1 tall can pumpkin beer
  • 2 tablespoon heavy cream
  • 1 acorn squash
  • Garnish: sour cream, pumpkin seeds, cheese
  • served with bread

Instructions

    1. In a Dutch oven or heavy bottom pot bring olive oil to a medium heat and cook onions until translucent about 3 minutes. Add carrots and sweet potato stirring an additional 2 minutes.

    2. Stir in diced tomatoes, spices, herbs, salt and pepper and kidney beans

    3. Slowly add in the pumpkin beer and stir to combine. Reduce the heat to low and cover for 30 minutes.

    4. In the meantime prepare the squash. Preheat the oven to 425 degrees F. lightly spray a baking sheet with olive oil and place cut pieces of squash seasoning with salt and pepper and fresh herbs. Roast in the oven for 25 minutes flipping half way through

    5. Serve each bowl topped with some sour cream and squash

pumpkin chili

Dinner

October 11, 2019

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