PREP TIME: 30 mins
COOK TIME: 30 mins
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.