Today was cold, drizzly, and miserable. I was inspired by a half-full can of pumpkin puree in my fridge to make something warm and filling. Why not chili?
I found a recipe here that looked interesting. I tweaked it a bit for what I had in my fridge.
- 1 medium yellow onion, diced
- 3 cloves garlic, chopped (I used my food processor to chop)
- 1 drizzle olive oil
- 1/2 red jalapeno, diced
- 1/2 large green pepper, diced
- 2 cans of light red kidney beans, drained and rinsed.
- 1 can of corn, drained and rinsed
- 1 15 oz can of diced tomatoes with juice
- 1/2 can pumpkin puree
- 1 can beer (or vegetable broth)
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1/2 to 1 teaspoon sage
- 1/2 to 1 teaspoon salt
- several shakes of cumin and chili powder
1. Cut your vegetables and drain your beans & corn. Heat oil over medium heat, add onions. After onions have cooked 2 minutes, add garlic, green pepper, and jalapeno. Cook for 3 more minutes.
2. Add the can of tomatoes and seasonings (paprika, peppers, sage, and salt) and cook for a few more minutes. When the seasonings start to smell nice, add your can of beer. That expired Miller High Life in the bottom of your fridge will do. Pumpkin ale would be even better. I’d suggest something without “pumpkin pie flavor” as it would overpower the soup. Smuttynose or Buffalo Bill’s would do well as they’re both mild.
3. Add the pumpkin puree, stir to combine, then add drained beans and corn. I tasted the chili here and felt it needed a little more authentic chili flavor, so I added my cumin and chili powder until it tasted right to me. If you don’t want to do that, don’t-I can’t tell you what to do.
4. Let simmer on low while you take out the garbage, switch the laundry, and check your tumblr. Reload your dashboard. When you realize 30 minutes have passed, taste again for flavor. Add more spices if needed.
5. Serve with your favorite pumpkin ale. My choice was Schlafly Pumpkin Ale. Seriously, find this stuff if you can, it’s amazing.