pumpkin chili
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!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 6
Author: the communal feast
- 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
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