Hearty Pumpkin Chili

SOURCE: Hearty Pumpkin Chili Recipe (simplyrecipes.com)

SERVINGS: 4-6

PREP TIME: 30 mins

COOK TIME: 30 mins

INGREDIENTS:

• Small 1-pound pie pumpkin, or other hard winter squash
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 jalapeños, diced & seeds removed
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon ground black pepper
• 3 teaspoons kosher salt, divided
• 1 pound ground pork
• 2 (15.5-ounce) cans black beans, drained
• 1 (28-ounce) can diced tomatoes
• 1 (12-ounce) bottle pumpkin beer (or amber ale or lager)

INSTRUCTIONS:

1. Peel skin from pumpkin w/a vegetable peeler. Cut in half & scoop out the seeds. Cut away the stem, then cut pumpkin into small bite-sized pieces.
2. Heat oil in a stockpot over medium heat. Add cut pumpkin, onion, jalapeños, garlic, chili powder, cumin, black pepper, & 1 teaspoon of salt. Cook until the vegetables start to soften, 5 to 7 minutes.
3. Add ground pork, breaking it up w/a stiff spatula, & continue to cook until no longer raw, 3 to 5 minutes more. Add black beans, diced tomatoes, beer, & 1 teaspoon of salt to the pot.
4. Bring the soup to a boil. Reduce to a simmer & cook uncovered, stirring occasionally, until the pumpkin has cooked through & the flavors have had time to mingle, about 30 minutes.
5. Divide among bowls & serve with your favorite chili toppings. Leftovers will keep in the fridge for about a week or in the freezer for up to 3 months.