Pumpkin Black Bean Chili with Guinness
 
Prep time
Cook time
Total time
 
Delicious fall chili with pumpkin and Guinness!
Author:
Recipe type: Soup
Cuisine: American
Serves: 8-10
Ingredients
  • 1 small pie pumpkin
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) plum tomatoes, chopped
  • 2 cans (19 oz) black beans, drained and rinsed
  • 1 bottle (300 ml) Guinness
  • 1 tablespoon brown sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon each cinnamon and oregano
  • 1 Cubanelle pepper, diced
  • 1 red bell pepper, diced
  • 1 cup fresh or frozen corn kernels
Instructions
  1. To make the pumpkin easier to cut, pierce with a fork a few times and microwave on high for 1 minute. Set aside to cool. Once pumpkin is cool enough to handle, cut in half. Scoop out and discard the seeds, then cut each half into six wedges. Using a sharp paring knife, cut the peel from each wedge, then chop into ½″ cubes.
  2. Pour olive oil into large heavy-bottomed pot over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes.
  3. Add garlic and pumpkin, and continue cooking for another 5 minutes, or until onion is golden.
  4. Stir in tomatoes, beans, Guinness, brown sugar, maple syrup spices and pepper.
  5. Bring chili to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the pumpkin is tender. Stir in red pepper and corn, and continue simmering for another 5-10 minutes or until corn is bright yellow and peppers are soft.
  6. Serve piping hot with your favorite chili garnishings – grated cheese, sour cream, chopped cilantro, green onions or all of the above (we just used cheese but would have tried green onions also if we'd had them).
Notes
If you like a spicier flavor, choose a spicier pepper, such as jalapeno or chipotle.
Recipe by The Saturday Evening Pot at http://thesaturdayeveningpot.com/2013/10/pumpkin-black-bean-chili-with-guinness-secret-recipe-club-reveal.html