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Pumpkin Chili

Sunday - July 1, 2018 11:18 am , Category : RECIPES

Ingredient:

1 yellow onion, chopped
2 tbsp olive oil
3 large garlic cloves, minced
1 chipotle pepper in adobo sauce, minced + 2 tsp adobo sauce
4 hatch chile peppers (roasted/seeded/chopped) OR 4 ounce can diced green chiles
1/2 jalapeño pepper, seeded & chopped
1 tsp Mexican oregano (or regular is OK)
1 pinch brown sugar
2 tsp ancho chile powder
2 tsp cumin (freshly ground is best)
1 tbsp tomato paste
1 bottle pumpkin beer (or regular ale)
1 (15 ounce) can black beans
1 (15 ounce) can fire roasted diced tomatoes
1 (15 ounce) can red kidney beans
1 cup canned pumpkin
1 cinnamon stick
Salt and pepper, to taste

Method:
Saute the onion in a little olive oil until soft and beginning to turn translucent (3-4 minutes). Add the garlic and cook another minute.

Add in the peppers, spices, and tomato paste and cook a couple minutes longer.

Dump in a bottle of the pumpkin beer and bring to a simmer. Cook for 4-5 minutes.

Stir in the beans, tomatoes, and pumpkin. Add one cinnamon stick. Cover and cook for about 15 minutes. Remove cinnamon stick and cook an additional 30-40 minutes.

Ladle into bowls and garnish with cilantro, shredded cheese and a dollop of sour cream (try adding a little adobo sauce to make it chipotle flavored). To keep it vegan, simply omit the sour cream and cheese (or use a vegan substitute).
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