This pumpkin chili is the ultimate cold-weather comfort food. It's warm, loaded with good-for-you ingredients, and full of flavor. Plus, it's an easy-to-make recipe that all goes into one pot, and it's ready in an hour!
Ingredients
1tablespoonolive oil
1mediumonion, minced
3clovesgarlic, minced
1mediumred pepper, diced
2teaspoonschili powder
1teaspooncumin
2teaspoonssea salt
½cupbourbon
14ouncecan of pumpkin, NOT pumpkin pie mix
28ouncecan of crushed tomatoes
19ouncecan of kidney beans
19ouncecan of navy beans, or a combination of your favorite beans
1smallbutternut squash, cut into 1-inch cubes
1tablespoonchipotle peppers pureed with adobo sauce
2cupsfrozen corn
Chives or green onions and cheddar cheese, to serve
Instructions
Heat the oil in a large pot over medium-high heat. Add the onion and saute until it is soft and brown, about 8 minutes. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes. Add the chili powder, cumin, and sea salt and let it cook for 1 minute more.
1 tablespoon olive oil, 1 medium onion, 3 cloves garlic, 1 medium red pepper, 2 teaspoons chili powder, 1 teaspoon cumin, 2 teaspoons sea salt
Add the bourbon and bring the pot to a boil. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender. Add the corn to the pot and let it cook for 5 minutes. Season to taste with sea salt.
½ cup bourbon, 14 ounce can of pumpkin, 28 ounce can of crushed tomatoes, 19 ounce can of kidney beans, 19 ounce can of navy beans, 1 small butternut squash, 1 tablespoon chipotle peppers pureed with adobo sauce, 2 cups frozen corn
Serve the pumpkin chili with some minced chives or green onions and a little cheddar cheese on top.