I was a bit skeptical of Pumpkin Chili. Well, before I started this challenge, I was wary of pumpkin in any savory dish. MoFo is slowly changing that. In this chili, pumpkin is not the main flavor, it's in the background hiding behind the chipotle and beans. It also helps to thicken the chili a bit.
1 tsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno, chopped
1/4 to 1/2 cup vegetable broth or water
1 canned chipotle in adobo sauce, chopped
1 can corn
3 cans (or 4 or 5 cups) of beans--almost any type of bean will work (I used 2 kidney and 1 black)
2 cups pumpkin
1 28 oz can diced tomatoes
a few splashes of pumpkin beer
1 teaspoon of chili powder
1/2 teaspoon of salt
1/2 teaspoon cumin
In a large pot, heat the olive oil, onions, garlic, and jalapeno over medium-high heat until soft. Add the vegetable broth if things start to stick. Add the chipotle, corn, beans, and pumpkin. Cook for another minute or two, stirring and letting the flavors combine. Add the rest of the ingredients and simmer about 5 minutes, or until everything is hot and the flavors have had a chance to mix.
Makes about 8 kitten head sized portions.