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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 mins
Cook Time30 mins
Total Time45 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