Description

A warm, comforting and delicious chili with a twist. Seasonal vegetables flavored with pumpkin puree, smoky spices and fresh herbs and simmered for hours for a bold, rich flavor.

Ingredients

Scale

4 tbsp olive oil

1 large white onion, diced

6 cloves garlic, minced

2 poblano peppers, diced

2 serrano peppers, finely diced

2 anaheim peppers, diced

2 tsp sea salt

1 tsp black pepper

1/4 cup fresh rosemary, chopped

2 tbsp fresh thyme, chopped

1 butternut squash, peeled, seeded and chopped

2 sweet potato, peeled and chopped

3/4 cup pumpkin puree

1 tbsp tomato paste

2 tbsp sriracha

2 tbsp adobo seasoning

1 tbsp chili powder

1/2 tbsp smoked paprika

1/2 tbsp cumin

1 tbsp garlic powder

1 tsp cinnamon

1 cup beer (preferably a lager)

1 cup vegetable stock

1 28oz can crushed tomatoes

2 cups canned black beans, rinsed

juice of 2 limes

cilantro (optional)

Instructions

Start by chopping all of the vegetables ahead of time. This will make everything else go smoother and faster. Keep the onions and peppers separate from the squash and the sweet potatoes because they go in at different times.
Once the vegetables are cut, heat the olive oil in a large stock pot over medium heat. Add in the onions, garlic, poblano, serrano and anaheim peppers. Sprinkle with salt and pepper and add in the rosemary and thyme. Toss to combine and sautee for 5 to 8 minutes until the onions become translucent and the peppers start to soften.
Add in the butternut squash and sweet potatoes. Toss to coat in the spices and cook for about 5 more minutes.
In a small bowl, whisk together the pumpkin puree, tomato paste, sriracha, adobo seasoning, chili powder, smoked paprika, cumin, garlic powder and cinnamon until fully combined. Pour this sauce into the pot and mix until all the vegetables are coated in the pumpkin sauce.
Pour in the beer and stir for 3 to 5 minutes. It should be reduced by about half and mixed in with the sauce.
Next, add in the vegetable stock and crushed tomatoes. Stir until everything is mixed. Turn up the heat and bring to a boil, then reduce to a simmer. Simmer covered for 45 minutes or until the sweet potatoes and squash are soft. When it’s been simmering for about 20 minutes, add in the black beans. The longer it simmers, the more flavorful it becomes. Stir it once in a while but for the most part you can leave it alone.
When it’s done cooking, add in the lime juice, and cilantro if you’re using it. Serve topped with avocado, pumpkin seeds, sour cream or any other toppings you’d like!