Pumpkin Chili
adapted from a recipe from Simply Recipes
Ingredients:
- Small 1-pound sugar or pie pumpkin, or other hard winter squash
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 jalapeños, seeds and ribs removed and finely diced or other chiles of choice
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon ground black pepper
- 3 teaspoons salt, divided, plus more to taste
- 1 lb. ground pork, beef, bison, chicken
- or 1 lb. mushrooms for a vegetarian chili
- 2 (15.5-ounce) cans black or pinto beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes or diced fresh tomatoes
- 1 (12-ounce) bottle pumpkin beer (or amber ale or lager)
- Top with your choice of tortilla chips, sour cream, chopped cilantro, shredded cheese
Directions:
- Peel the skin from the pumpkin with a vegetable peeler. Cut it in half and scoop out the seeds. Cut away the stem, then cut the pumpkin into small bite-sized pieces. (See this guide to How to Peel a Butternut Squash; the steps are similar.)
- Heat the oil in a stockpot over medium heat. Add the cut pumpkin, onion, jalapeños, garlic, chili powder, cumin, black pepper, and 1 teaspoon of salt. Cook until the vegetables start to soften, 5 to 7 minutes. (The pumpkin should be slightly soft around the edges, but probably won’t be cooked through yet.)
- Add the ground meat, breaking it up with a stiff spatula, and continue to cook until no longer raw, 3 to 5 minutes more. Add the beans, diced tomatoes, beer, and 1 teaspoon of salt to the pot.
- Bring the mixture to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the pumpkin has cooked through and the flavors have had time to mingle, about 30 minutes.
- Taste and add more salt or spices if needed. (If the chili tastes a little bland, add more spices; if the chili tastes a little bitter, add more salt.)
- Divide among bowls and serve with your favorite chili toppings. Leftovers will keep in the fridge for about a week or in the freezer for up to 3 months. Makes 4-6 servings.
For more bewitching recipes with fresh pumpkin from the Market, check our recipe archive.