This pot of chili features freshly roasted pumpkin, a touch of cinnamon and a hint of nutmeg. The result is savory, spicy and gently sweet. Think of it as fall in a bowl.
Pumpkin Chili – Serves 6
- 1 small pumpkin (1 1/2 – 2 pounds)
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 3 tomatoes, seeded and diced
- 2 cups Swiss chard, finely chopped
- 2 1/2 cups cannellini beans, cooked
- 2 1/2 cups kidney beans, cooked
- 1 teaspoon chili powder
- 1 teaspoon ground ancho chile pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 tablespoons olive oil
- 8 ounces dark beer (Founders Porter)
- Salt and pepper, to taste
- Cilantro (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Rinse and dry the small pumpkin. Slice in half, scoop out seeds and membrane.
- Brush the inside of the pumpkin halves with one tablespoon of olive oil. Season with salt and pepper.
- Place them face down (skin side up) on a rimmed baking sheet lined with foil.
- Bake in the oven for 50 minutes.
- Remove from oven and let cool. The flesh should easily separate from the skin.
- Scoop out the flesh and cut into bite-sized chunks. Set aside.
- Heat the remaining 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or stock pot.
- Toss in the onion and saut