Pumpkin Chili

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.