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Hearty Pumpkin Chili
Hearty Pumpkin Chili
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Hearty pumpkin chili made with pumpkin, pork, black beans, beer, and spices, ready in under an hour and tastes even better leftover.
Ingredients:
  • For the chili:
  • 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
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon ground black pepper
  • 3 teaspoons kosher salt, divided, plus more to taste
  • 1 pound ground pork
  • 2 (15.5-ounce) cans black beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 (12-ounce) bottle pumpkin beer (or amber ale or lager)
  • For the optional toppings:
  • Tortilla chips
  • Sour cream
  • Chopped cilantro
  • Shredded cheddar cheese
Instructions:
  • Prepare the pumpkin: Peel the pumpkin using a vegetable peeler, remove the seeds, cut off the stem, and then dice the pumpkin into small, bite-sized pieces following our guide for peeling butternut squash (steps are similar).
  • In a stockpot, warm the oil over medium heat. Toss in the pumpkin, onion, jalapeños, garlic, chili powder, cumin, black pepper, and 1 teaspoon of salt. Sauté until veggies slightly soften, about 5 to 7 minutes. (The pumpkin edges should be tender but not fully cooked.) Add the ground pork, breaking it up with a spatula, and cook until no longer pink, around 3 to 5 minutes. Stir in black beans, diced tomatoes, beer, and another teaspoon of salt.
  • Simmer the soup by bringing it to a gentle boil and then reducing the heat. Allow the pumpkin to cook through and the flavors to meld for about 30 minutes. Taste and adjust seasoning as necessary, adding more spices for blandness or more salt for bitterness.
  • Enjoy: Dish out into bowls and top with your preferred chili fixings. Store any extras in the fridge for up to a week or in the freezer for up to 3 months.

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