For all that it usually reaches 60 around here during the day, this warm weather girl finds it to be terribly cold outside. (Feel free to call me a wimp, but hey, I deliberately choose to live in places without “real” winter.) Nothing warms me up in the evening quite like a bowl of chili. This recipe is one I adapted from the Ordinary Vegetarian (who sadly doesn’t post anymore) also conveniently uses up pumpkin or hard squash, which I happen to have a lot of. But be forewarned, if you don’t like beer, or are trying to use up a beer you don’t like, you won’t care for this chili.
On the side, I’m having a yacon salad. Yacon is one of those weird boy vegetables from Nevermore Farm. The flavor is somewhat similar to jicama, and it’s naturally high in inulin, which is good for diabetics. Inulin is a type of starch that our bodies can’t digest, so it translates to a high fiber vegetable. As a result, I’d start with a small serving the first time, just in case. Don’t do what I did and say “Mmm” then eat a pound or two. Though, that advice probably works well for most vegetables. Anyways, I simply peeled the yacon, shredded it, and tossed it with lemon juice, garlic powder and salt.
Pumpkin Beer Chili
- 2 tbsp vegetable oil
- 1/2 large onion or 1 medium, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 2 cups cooked pumpkin or squash or 1 can
- 2 cups cooked black or pinto beans, or 1 can, drained & rinsed
- 1 12 oz beer (or vegetable broth)
- 1 14 oz can diced tomatoes
- 1 cup vegetable broth
In a large pot, heat the oil over medium heat. Add onions and cook until soft, ~5 minutes. Add garlic and chili powder, cook for another 2-3 minutes, until nicely fragrant. Add pumpkin and beans, stirring occasionally for ~3 minutes. Add beer, tomatoes, and vegetable broth, bring to a boil, and simmer, covered, for 20 to 30 minutes. Serves 4 to 6.