I changed some of it, primarily taking the meat out of it, but it is very much based on it.
This turned out really good. I love salty, sweet, spicy, and savory dishes. The pumpkin does sweeten it over time, so if you do not like sweet in your savory dishes at all this may not be the chili for you. If you are like me though, you will LOVE it. It's a healthy one pot dish that is perfect for a cold Fall meatless Monday!
Ingredients:
1 tbsp olive oil
2 large garlic cloves, minced
1 large onion, diced
2 medium green peppers, diced
1/4 can of adobo chipotle peppers or 2 tbsp of puree
28 oz can of fire roasted tomatoes
1 bottle of pumpkin beer ( I used pumpkin ale by aleworks)
15 oz can of pinto beans
15 oz can of black beans
15 oz can of kidney beans
15 oz can of pure pumpkin puree (not pumpkin pie puree)
2 tbsp of lemon juice
2 tbsp of chili powder
1 tbsp of garlic powder
1 tbsp of cumin
1 teaspoon cinnamon
1 tbsp of turmeric
green onions
Salt and pepper to taste
Instructions:
1. Heat tbsp of olive oil in a large pot until shimmering and add minced garlic, diced onions, and green peppers.
2. Saute veggies for about 5-6 minutes on medium heat until the onions are translucent and the veggies are very fragrant.
3. Add the can of fire roasted tomatoes and mix in with the veggies.
4. Drain and rinse kidney, black, and pinto beans in a colander. Then add into the pot with other ingredients.
5. Add pumpkin puree to the chili and stir.
6. To prepare the chipotle peppers, add the can of adobo chipotle peppers into a blender and blend until smooth. Use 2 heaping tbsp of the chipotle pepper puree into the chili. Add more if you like it more spicy. I put the rest of the puree in a small glass container to save for sauces for other recipes.
7. Add lemon juice, chili powder, garlic, cumin, cinnamon, turmeric, and salt and pepper to taste. Stir and mix all chili ingredients.
8. Pour bottle of pumpkin beer into chili.
9. Bring the chili to a slow boil and let the chili simmer and reduce until it is at the consistency of your liking. I simmered mine uncovered for 30 minutes.
10. Stir the chili frequently as it is simmering so the beans do not get stuck on the bottom, serve and garnish with green onions, tortilla chips, cheese, or sour cream (if you don't want to keep it vegan). Enjoy!
