Pumpkin, Sweet Potato, & Black Bean Chili
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.
I suggest using homemade pumpkin puree, but canned will do in a pinch. As for the pumpkin beer, by all means go with your favorite brew, but I highly recommend Southern Tier Pumking. Although the alcohol in the beer cooks off during the 1 hour simmering period, the flavor of the pumpkin brew lingers… so use one that tastes good!
Typical chili ingredients also make their way into this recipe, but the pumpkin, beer, and sweet potato really make the final product stand out from others.
If you love autumn as much as I do, this chili is a fantastic way to ring in the season of pumpkin, sweet potatoes, vibrant fall foliage, cool weather, football, and lazy Sunday afternoons spent making a comforting & healthy meal!
