Pumpkin and chili: two things we all crave every fall. This recipe combines them into one dish. It’s the best of both worlds!
The pumpkin provides some natural sweetness, which plays well with the different spices. If you aren’t able to find fresh pumpkin, then butternut squash, acorn squash, or any other hard squash would be good substitutes.
I love using beer in my chili recipes because it adds a rich, earthy flavor and just enough bitterness to balance the richness of the finished dish. Since this is a pumpkin chili, I thought it only fitting to use a pumpkin beer in this recipe. There usually isn’t any real squash in pumpkin beer, but it has a mellow malty flavor and a spiciness that underscores the flavors in this chili really nicely.
However, you can really use whatever beer you have on hand; I recommend sticking with an amber beer or lager since those usually have a good balance of malty flavors with a light bitterness. (Avoid overly-bitter, hoppy beers for this recipe.)
This chili only needs about 30 minutes of simmer on the stovetop before it’s ready. It also tastes even better reheated the next day, making it a great make-ahead meal for busy weeks.
And don’t forget to serve this pumpkin chili with your favorite accompaniments. Mine are tortilla chips and sour cream.