Recipe of the Week: Pumpkin Beer Chili
October 23, 2017
- 2 tablespoons (1oz) rice bran oil
- 6 cloves of garlic, minced
- 2 medium red bell peppers, diced
- 3 jalapenos, seeded and diced
- 1 yellow onion, diced
- 1 cup diced butternut squash
- 1 4oz can diced green chilis
- 4 tomatillos, diced
- 1 tablespoon (.5oz) tomato paste
- 1 15oz can black beans
- 1 15oz can garbanzo beans
- 2 tablespoons (.5oz) cumin powder
- 2 tablespoons (.5oz) pasilla powder
- 1 tablespoon (.25oz) chipotle chili powder
- 1 12-oz. bottle Pumpkin Ale)
- 2 cups (16.5oz) vegetable stock
- 2 cups of crushed tortilla chips
- Open the bottle of Pumpkin Ale and pour out half for yourself.
- In a medium saucepan over medium-high heat, drizzle the rice bran oil and saute the onions, bell pepper, jalapeno, and butternut squash until they begin to soften.
- Add the garlic and diced tomatillo and saute until tomatillo begins to break down slightly. Add the cumin, pasilla, and chipotle chili powder and saute briefly until the spices become fragrant.
- Pour in the remaining half of the beer and the rest of the ingredients (tomato paste, diced green chili, black beans, garbanzo beans, and vegetable stock). Bring the chili to a simmer and cook for 15 minutes at low heat.
- Strain 2 cups of liquid from the chili and place in a blender or food processor with the crushed tortilla chips. Blend at high until smooth.
- Return the blended “chiparoux” back into the chili and cook for an additional 20 minutes until done.
- Top with lime crema, spicy pepitas, and corn salsa. The chili can be served in a roasted pumpkin or halved acorn squash.