I have been craving butternut squash chili all week since I saw the recipe somewhere. I googled it and was able to find this recipe via Saveur who picked up it from Crumb Blog.

 

I am definitely going to make this chili next week once I’ve had a chance to get to the grocery store. I may substitute the pumpkin with butternut squash. I’ll keep you posted on my results.

 

Pumpkin Chili

 

1 small pumpkin

1 T. olive oil

Medium onion, chopped

3 cloves garlic, minced

28 oz. can plum tomatoes, chopped

2 19 oz. cans black beans

1 can (300 ml) stout such as Guinness

2 T. brown sugar or maple syrup

1 T. cumin

1 t. each cinnamon and oregano

2 chipotle peppers, finely minced

1 red bell pepper, chopped

1 C. frozen corn kernels

 

To make pumpkin easier to cut, pierce with fork and microwave on high for one minute. Set aside. Once pumpkin is cool enough to handle, cut in half. Scoop out seeds and cut into six wedges. Using a sharp paring knife cut peel off and chop into 1/2 inch cubes.

 

Put olive oil in large heavy skillet over medium high heat. Add onion and saute till soft and translucent, about five minutes. Add garlic and pumpkin, cook another five minutes and add tomatoes, beer, beans, brown sugar, spices, and chili’s. Bring to a boil then reduce heat to low and simmer covered for 25 minutes till pumpkin is tender. Stir in red bell pepper and corn and simmer ten more minutes.

Serve with shredded cabbage, fresh tomatoes, and cheddar cheese.