Say hello to the ultimate pumpkin chili! This hearty vegan stew is packed with juicy pumpkin, lentils, and black beans simmered with pumpkin ale and warming spices.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red pepper, diced
- 4 garlic cloves, minced
- 2 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 (12 ounce) bottle vegan pumpkin ale
- 1 cup vegetable broth
- ¾ cup dried brown lentils
- 3 cups diced fresh pumpkin
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (14 ounce) can diced tomatoes
- ½ cup canned pumpkin puree
- ½ cup apple cider (optional)
- Water, as needed
- Salt and pepper to taste
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Coat the bottom of a large pot with oil and place it over medium heat.
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Add the onion and pepper. Sauté until the onion becomes soft and translucent, about 5 minutes.
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Add the garlic, cumin, chili powder, paprika, cinnamon and cloves. Sauté for about 1 minute more, until very fragrant.
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Stir in the beer, broth and lentils. Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 25 minutes, until the lentils are almost done but still a bit firm.
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Stir in the fresh pumpkin, beans, tomatoes, and pumpkin puree. Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the mixture to simmer for about 20 minutes, until the pumpkin and lentils are tender. Thin with apple cider and/or water if the mixture becomes too thick during cooking.
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Remove from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.
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Ladle into bowls and serve.