At this point, you all have realized how basic I am. Fall, Pumpkin Spice, IPA’s, annnnd I may or may not have a few flannels. Ugh (not the boot), maybe I need to change my style. Anyway, I also FALL (<– GET IT!?) into the category of tailgating and chili season! So, I decided to combine my overall basic-ness with my true love, tailgate season, to create: Pumpkin Chili!
Chili Season
While Chili can be a “open a can and toss it all in the pan” kinda dish, I tend to take it to the next level! Chili can be super interesting and complex if you work with it. That’s why I LOVE chili season! THERE ARE SO MANY DIFFERENT KINDS YOU CAN MAKE! Just on this page, I have 4 different types of Chili…well now 5 with the Pumpkin Chili! Maybe I’ll change the name “The Chili Foodie”. Nm, that was dumb.
Pumpkin Chili
Here’s the thing, this right here is vegetarian. If you’ve followed the page for a while or even if you’re new, you know that I am in no way a vegetarian. However, this ranks up there with any meat filled Chili, anywhere. It is rich, deep, and slightly spicy, like any Chili should be. In all honesty, with the addition of Pumpkin and other seasoning, there is a VERY distinct taste that will make you feel likely a manly man, drinking beer, and eating Chili. All the while, your inner Ugg wearing, oversized sweatshirt wearing, Pumpkin Spice Latte drinking self will feel the need to galivant through every pumpkin patch in the tri-state area. PUMPKIN CHILI FOR LIFE!
*Beer Pairing*
Click on the pic above to cook like The Tailgate Foodie!
Pumpkin Chili
Ingredients
- 2 Large Sweet Potatoes (cube)
- 15 oz. Pumpkin Puree
- 27 oz. Black Beans (in chili sauce)
- 1/2 c. Veggie Stock
- 6 oz. Tomato Paste (with Italian Seasoning)
- 30 oz. Tomato Sauce (with Italian Seasoning)
- 7 oz. Chipotle Sauce
- 30 oz. Diced Tomatoes
- 4 oz. Mushrooms (mince)
- 1 Red Onion (small dice)
- 1/2 Jalapenoes (mince)
- 1 Green Pepper (small dice)
- 1 Red Pepper (small dice)
- 5 Garlic Cloves (mince)
- 12 oz. Pumpkin Ale
- 5 tbsp. Championship Chili Blend (split)
- 1/2 tsp. Nutmeg
- 1 tsp. Cinnamon
- 1 tbsp. Brown Sugar
- 1/4 tsp. Sea Salt
Instructions
- Turn oven to 375F. While oven is preheating, place large pot (at least 4 qts.) on burner set to medium.
- Place Pumpkin Puree, Black Beans, Veggie Stock, Tomato Paste, Tomato Sauce, Chipotle Sauce, Diced Tomatoes, Pumpkin Ale, 3 tbsp. Chili Blend, Nutmeg, Cinnamon, Brown Sugar, and Sea Salt into pot.
- Prep vegetables. Season Sweet Potato cubes with 2 tbsp. Chili Blend. Place on baking sheet, place in oven for 20 minutes or until soft.
- On separate burner, place frying pan. Add oil and cook down Peppers (Red, Green, Jalapeno) until soft. Dump into Chili mixture.
- In same pan, add Onion, Mushroom, and Garlic. Once Onion is translucent, add to Chili mixture.
- Once Sweet Potatoes are done, pull from oven and dump into Chili mixture.
- Simmer for approximately 2 hours.
- Forget that this is vegetarian and eat all 3 quarts.
Notes
For more spice, add the other half of the Jalapeno and leave seeds in.
To add even more fall, use Pumpkin chunks instead of Sweet Potatoes.
