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.
Coat the bottom of a large pot with oil and place it over medium heat.
Add the onion and pepper. Sauté until the onion becomes soft and translucent, about 5 minutes.
Add the garlic, cumin, chili powder, paprika, cinnamon and cloves. Sauté for about 1 minute more, until very fragrant.
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.
Stir in the fresh pumpkin, beans, tomatoes, and pumpkin puree. Raise the heat and bring the liquid to a boil.
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.
Remove from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.
Ladle into bowls and serve.