Prep time: 20 min | Cook time: 120 min | Ready In: 140 min
2 tablespoons olive oil
2 onions, chopped
6 garlic cloves, diced
2 bell peppers, chopped
2-4 hot peppers, minced
3 cups pumpkin, diced
2 cups corn kernels
2 cans kidney beans, drained and rinsed (15oz)
1 can crushed tomatoes (28oz)
1 can tomato paste (6oz)
1 bottle dark beer (12oz)
1 cup strong black coffee
4 cups chicken broth
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 cup packed brown sugar
sour cream, shredded cheddar cheese and diced green onions for serving
Heat a large pot over medium high heat.
Add the oil with the onions and garlic, cook 2-3 minutes. Add all the peppers, cook for another 5 minutes. Add the pumpkin, corn, 1 can of kidney beans, crushed tomatoes, tomato paste, beer, coffee and broth.
Stir in the cumin, oregano and sugar. Then bring the pot to a boil.Once the chili reaches a constant boil, reduce the heat and simmer, uncovered, for an hour. Give an occasional stir.
Add the remaining beans and continue to simmer for another hour.
Serve with a dollop of sour cream, a handful of cheese and a scoop of green onions.