We love experimenting with pumpkin recipes in the fall, and surprisingly have ended up liking the renditions of savory dishes more than the sweet ones! We have been making versions of this pumpkin chili for years now, and this latest is our favorite yet. We have combined all things “October” in this hearty chili- Oktoberfest beer, a can of pumpkin, and lots of warming spices. The beer gives the chili a little punch and helps give it a rich taste. The pumpkin is a great way to add creaminess but keep everything healthy. We suggest buying an Oktoberfest beer versus a pumpkin beer, as sometimes pumpkin beers can be ultra sweet which doesn’t mix well with the rest of the recipe. Serve with any and all of your favorite chili toppings for an ultra-fall cozy night in!

Octoberfest Pumpkin Chili
Makes: 4 servings
Prep Time: 30 minutes Total Time: 1 hour

Ingredients for the Chili

• 2 tbs olive oil
• 1/2 white onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, seeds and stem removed, minced
• 2 tsp smoked paprika
• 2 tsp cumin
• 1 tsp red chili flakes
• 1/4 cup tomato paste
• 1 can kidney beans, drained
• 1 can white beans, drained
• 1 can pumpkin puree
• 12 oz Octoberfest beer (we used a Bavarian lager)
• salt, to taste

Optional Chili Toppings and Accompaniments:

• 1 avocado, sliced
• 1/3 cup packed cilantro, chopped
• 1 jalapeno, seeds and stems removed, minced
• Mexican cheese blend
• roasted and salted pumpkin seeds
• tortilla chips

Directions:

1. Heat a large cast iron pot over medium-high heat. Add the olive oil, onion, and garlic to the pan. Sauté 4-5 minutes, or until the onions start to become translucent.
2. Add the jalapeno, paprika, cumin, and red chili flakes to the pot. Toast the spices in the pan for about 3 minutes before adding the tomato paste. Mix in the tomato paste and let everything cook for 3-4 minutes.
3. Add the both cans of beans and the pumpkin to the chili. Add the beer and stir well to combine, but not so rough that you start to break up the beans. Season the chili with salt. Bring the chili to a boil and reduce to a simmer. Cook for 10 minutes uncovered, and then cover and cook another 20-30 minutes. If the chili seems too thick before you are ready to serve, you can add water or stock to bring it to the consistency of your liking. Season again with salt to taste.
4. Serve the chili hot out of the pan with any of your favorite chili toppings.