Pumpkin Black Bean Chili

I'm probably breaking some sort of rule by posting a fall-ish recipe in August, but isn't it what bloggers do? Or better yet, isn't it what Floridians do? By August, I am so sick of the 90*+ days that all I can do is dream of cool fall days back in the midwest with Football, crisp apples, and my favorite sweater...

I am a huge fan of sweet potatoes and black beans, but it can get awfully starchy. Butternut squash and pumpkin make nice substitutes while lowering the carb and calorie count of a dish. This chili combines a few of the best late summer veggies with the best fall has to offer, pumpkin and pumpkin beer!

As you northerners start to feel fall creeping in, enjoy this dish while I stubbornly sweat in eternal summer eating my chili!

Pumpkin and Black Bean Chili

adapted from Crumb blog

2 tbsp. EVOO

1 small yellow onion, minced

2 garlic cloves, minced

1 red bell pepper, diced

1 green bell pepper, diced

Salt and pepper

2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. cumin

8 oz. pumpkin beer, such as Harvest Moon

1 tbsp. pure maple syrup

1 15 oz. can solid packed pumpkin

1 28 oz. can fire roasted crushed tomatoes

2 c. vegetable stock

2 c.black beans (canned or dried and cooked)

1 c. frozen corn kernels

Heat a soup pot over medium-low, add EVOO and bring to temperature.

Chop and add onions, garlic and bell peppers, season with salt and pepper. 

When veggies have softened, add spices, pour in beer and deglaze the bottom of the pan, scraping up bits with a wooden spoon. 

Turn heat to high, add maple syrup, pumpkin, tomatoes and stock.

Bring to a simmer, turn heat to low and add black beans and corn.

Cover and simmer for 25-30 minutes, taste and adjust seasonings.

Top with sour cream, cheese, cilantro, or any of your favorite chili toppings.