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!
Servings: 6
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