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White Bean Pumpkin Chili

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A hearty white bean pumpkin chili made with seasoned ground beef, pumpkin ale, fire-roasted tomatoes, beans, vegetables, and warm fall spices. Slow simmering creates a rich, savory chili with subtle pumpkin flavor.

Ingredients

  • 2 lbs Ground Beef 85% fat
  • 3 Medium Carrots Chopped
  • 1 Medium Onion Chopped
  • 3 Celery Stalks Chopped
  • 5 Cloves of Garlic Minced
  • 1 Red Pepper Chopped
  • 1 Jalapeno Chopped
  • 6 Oz Tomato Paste
  • 2 14 oz Cans Fire Roasted Tomatoes with Chiles
  • 1 Cup Chicken Broth
  • 1 12 oz Pumpkin Brown ale
  • 1 Can White Northern Beans Rinsed
  • 1 Can Kidney Beans Rinsed
  • 1/2 Cup Pumpkin Puree
  • 1 Tsp 100% Cacao Powder
  • 1 Tbsp Worcestershire
  • 2 Tbsp Olive Oil
  • 3 Tsp Chili Powder
  • 1 Tsp Onion Powder
  • 2 Tsp Salt
  • 2 Tsp Cumin
  • 1/2 Tsp Ground White Pepper
  • 1 Tsp Cayenne pepper
  • 1 Tsp Nutmeg
  • 2 Tsp Cinnamon
  • 1 Tsp Garlic Powder
  • 1/2 tsp Ground Black Pepper

Instructions

  1. Brown the ground beef in a Dutch oven over medium-high heat. Once the beef is crumbled and beginning to brown, season it with a portion of the chili seasoning mixture and stir until combined. Remove the cooked beef from the pot and set aside.
  2. Combine the chili powder, onion powder, salt, cumin, white pepper, cayenne pepper, nutmeg, cinnamon, garlic powder, and black pepper in a bowl.
  3. Heat the olive oil in the Dutch oven over medium-high heat. Add the carrots, onion, and celery and sauté, stirring often, until they begin to soften. Stir in about one-quarter of the chili seasoning mixture.
  4. Add the minced garlic and cook for 1-2 minutes, until fragrant. Add the tomato paste and cook for about 5 minutes, stirring well to combine it with the vegetables.
  5. Pour in the pumpkin brown ale, chicken broth, and fire-roasted tomatoes with chiles. Stir in another portion of the seasoning mixture and bring to a boil.
  6. Add the red pepper, jalapeno, and browned ground beef. Stir in the pumpkin puree, Worcestershire, cacao powder, white Northern beans, and kidney beans. Add the remaining seasoning and mix well.
  7. Return the chili to a simmer. Cover the pot while leaving a small opening for steam to escape. Simmer for about 1 hour, stirring occasionally, until the chili reaches your desired consistency.

Notes

  • Adjust the cayenne pepper and jalapeno to taste for a milder or spicier chili.
  • For a thicker chili, simmer uncovered during the final 10-15 minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with shredded cheese, sour cream, sliced green onions, or crusty bread if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/white-bean-pumpkin-chili/