3 cloves garlic, minced
1 medium onion, chopped
2 large carrots, diced
1 yellow bell pepper, diced
1 tablespoon cumin
1 tablespoon dried oregano
1/2 teaspoon cinnamon
1 tablespoon tomato paste
1 cup pumpkin ale
1 can pure pumpkin puree (15oz)
1 can diced tomatoes (15oz)
2 canned chipotle peppers in adobo sauce, minced
1 can black beans, drained and thoroughly rinsed
1 can cannellini beans, drained and thoroughly rinsed
Salt and freshly ground black pepper
Optional: sriracha, sliced scallions, cilantro, and/or avocado to garnish
Directions
Spray a large stockpot with some non-stick spray, heat to medium-high, then add the minced garlic, diced onion, diced carrots, and diced bell pepper. Season with salt and pepper, and cook for about 7 minutes, until onions begin to turn translucent.
Reduce the heat to medium. Add the cumin, oregano, cinnamon, and tomato paste. Stir to combine. Cook for another minute.
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.
Add the pumpkin purée, diced tomatoes, and minced chipolte peppers. Season with salt and pepper. Stir then cover the pot, and simmer on low. Allow the chili to cook for about 20 minutes.
Add the beans, stir, and allow the chili to cook another 5 minutes. Season to taste with salt and pepper, and serve with optional garnish.
Adapted From
http://thescrumptiouspumpkin.com/2012/10/24/drunken-pumpkin-chili/
Nutrition
makes 4 servings
345 calories | 1g fat | 62g carbs | 16g protein