Apple season is not taken lightly up here in Massachusetts. In fact, it’s practically revered as a few month-long holiday during which people of all ages flock to local orchards to stock up on cratefuls of different varieties.

Although they are available at grocery stores throughout the year, I reserve apple buying & eating for the fall and therefore look forward to the local apple-growing season for months. I keep a large bowl filled with apples on the kitchen counter, and though most are eaten as is out-of-hand, I also love to cook and bake with the crisp spheres of juicy sweetness.

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Wine makes its way into many different dishes, (think risotto, pasta sauces, and desserts such as tiramisu), but beer also has its place in cooking. When added to a slow-cooking dish, such as chili, beer can contribute a depth of flavor that is unrivaled.

In this autumnal chili, pumpkin beer joins earthy pumpkin puree, tender sweet potato chunks, and protein-packed black beans for a vegetarian meal that any squash-loving omnivore will enjoy.

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