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Drunken-Pumpkin-Chili

Drunken Pumpkin Chili

  • Author: Jen Elizabeth's Journals
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Soups and Stews

Description

This pumpkin chili recipe is full of spicy, smoky, rich, savory fall-inspired flavors! Healthy too (includes both ground beef and vegan options).


Ingredients

Scale
  • 1 pound 93% lean pastured, organic ground beef (optional)
  • 2 cloves garlic, minced
  • 1/3 small onion, chopped
  • 2 large carrots, diced
  • 1 yellow bell pepper, diced
  • 2 bay leaves
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 tablespoon tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 cup pumpkin ale
  • 15-ounce container pure pumpkin puree
  • 15-ounce container diced tomatoes
  • 2 canned chipotle peppers in adobo sauce, seeds removed and minced (for mild heat – add more for additional heat)
  • 15-ounce container black beans, drained and thoroughly rinsed
  • 15-ounce container cannellini beans, drained and thoroughly rinsed (optional)
  • Sea salt

Instructions

  1. Add the ground beef to a dutch oven or large stock pot and adjust heat to medium-high.
  2. Break up the meat using a wooden spoon, and immediately add the minced garlic, diced onion, diced carrots, and diced bell pepper.  Season with salt.
  3. Cook for about 7 minutes, or until the meat is nicely browned and the veggies are softened.
  4. Reduce the heat to medium.  Add the bay leaves, cumin, oregano, cinnamon, allspice, tomato paste, vinegar, and maple syrup. Stir to combine.
  5. Add the pumpkin ale and stir to deglaze the bottom of the pan.  Allow the pumpkin ale to cook and reduce for about 5 minutes.
  6. Add the pumpkin purée and diced tomato.  Season with salt.  Add the minced chipotle peppers, and stir to combine.
  7. Partially cover the pot, reduce the heat to low, and allow the chili to cook for about 45 minutes.
  8. Add the beans, stir, and allow the chili to cook another 10 minutes. Season to taste with salt, and serve.

Notes

  1. For a vegan pumpkin chili, leave out the ground beef and add both black beans and cannellini beans to bulk up the chili.
  2. If you’d like to use ground beef in this chili, you can skip the cannellini beans.
  3. This pumpkin chili is the perfect slow cooker recipe! Add all ingredients – aside from the beans – to the slow cooker set to Low heat. Cook for about 5 hours -stirring occasionally – until all veggies are softened. Add the beans, remove the slow cooker cover, and cook another 1-2 hours. (Removing the cover will allow extra liquid to evaportate.) Be sure to season thoroughly with salt, as this recipe makes A LOT of chili!

Keywords: pumpkin chili, winter, fall, autumn, pumpkin, healthy, vegan, vegetarian