Drunken Pumpkin Chili Cooked in Oregon Beer

by Sala @ Veggie Belly on November 29, 2011

If you know how to open a few cans, you can make this vegetarian drunken pumpkin chili recipe. Its that easy! I kept this recipe seasonal by using some pumpkin. You could easily leave out the pumpkin part of the recipe, and still have a very yummy chili.

In the summerI use zucchini in this recipe instead of the pumpkin. But no matter what season you make this chili, make sure to use a beer you actually like. Dont use a beer that is too bitter, it will make your entire chili bitter. As a tribute to Oregon’s amazing local beers, I used a beer from here. But any pale lager or medium bodied beer will work. Serve the same beer with your meal.

This is a great recipe to make ahead or to feed a crowd. The recipe is also very forgiving, you can adjust the seasonings as you like, leave out the pumpkin, use different beans, cook it too long, too less..it will still taste good! Meat lovers will like this dish too.

Drunken Pumpkin Chili Recipe

Serves about 6

Ingredients
one 1.5 lb pie pumpkin or sugar pumpkin
2 tablespoon olive oil
1 large onion, diced
1 large carrot, cut into matchsticks
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground cumin
one 15 oz can kidney beans, drained
one 15 oz can pinto beans, drained
half a 15 oz can sweet corn, drained
two 14 oz cans of diced tomato
1 tablespoon tomato paste
one 12 oz can of beer (pale or medium lager)
2 cups meatless crumbles like Yves ground round or Morningstar crumbles
1 cup shredded pepper jack cheese

Method
Pre heat oven to 375f

Using a sharp knife, cut the pumpkin in half. Using a spoon, scoop out the seeds and membrane. Place the pumpkin halves on a cookie sheet lined with parchment paper, cut side down. Bake in a 375f oven for 15 minutes or just until the pumpkin is soft enough to peel the skin away. 

When the pumpkin is done, remove from oven. Wait for it to cool enough to handle it. Peel the skin, and discard. Also discard the stem end of the pumpkin. Cut the pumpkin into 1 inch cubes. You should have about 3 cups of cubed pumpkin.

In a large pot, heat the oil and add the diced onion. Cook on medium heat till the onion is soft. Then add the carrots, paprika, chili powder, and cumin. Stir for about 30 seconds.

Add the kidney beans, pinto beans, sweet corn, and tomatoes, tomato paste, beer, the baked and peeled pumpkin, and salt to the pot. Bring to a boil, while stirring. When the chili boils, reduce the heat and simmer for 15 minutes or till the pumpkin is soft.

If the chili gets too thick, add 1-2 cups water.

When the pumpkin is soft, stir in the meatless crumbles and cook just untill the crumbles are heated through. If using frozen crumbles, make sure they get completely heated.

Taste and adjust for salt. At this point if you like, you can add 1 tablespoon of sugar to the chili for some sweetness or 2 tablespoons lime juice for some tang. Both are optional.

Serve drunken pumpkin chili with sprinkled cheese on top and tortilla chips or brown rice.

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Comments

comments

{ 14 comments… read them below or add one }

1 Olga @ MangoTomato November 29, 2011 at 10:14 pm

LOVE the messy shot :)
and you are right; chili really is as simple as opening some cans.
I should make a pot very soon.

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2 Farrah Pileggi November 29, 2011 at 10:33 pm

This sounds soo tasty! I love using pumpkin in savory dishes.

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3 aarthi November 29, 2011 at 11:26 pm

This looks so good

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4 Nishi November 30, 2011 at 1:39 am

The pumpkin chili looks fabulous. Beautiful photography as usual :)

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5 Spandana November 30, 2011 at 4:08 am

Looks good… the pics are as usual great!! Only you can make peels and empty cans also look good :)

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6 Vegetarian November 30, 2011 at 6:07 am

the recipes looks yummy! Need to take a time for trying this!

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7 sandhya@vegetarianirvana November 30, 2011 at 8:10 am

Neat idea to use pumpkin to keep it in tune with the season. Creative! Creative!

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8 Shema George November 30, 2011 at 6:16 pm

Sala, You get everything right !! dish and the pics are simply amazing as always!!!
LifeScoops

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9 Kristen November 30, 2011 at 10:17 pm

Looks delicious! Love the nod to Oregon beer, the best huh?! There’s a holiday ale festival this weekend downtown portland just in case you didn’t know ;)

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Sala @ Veggie Belly Reply:

oooooh! i didnt know! we will defenitely go :) thanks for telling me!

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10 Nisha December 1, 2011 at 12:28 am

Oooooo I’d love anything drunken, haha! ;-)

Oh Sala, you could have sent this one for November contest (if interested) on Manjula’s Kitchen … but late now oops …

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11 Anna @ The Guiltless Life December 1, 2011 at 2:42 pm

“Drunken” chili – love it! Can’t wait to try, chili is one of my favourite meals to make and pumpkin-izing it sounds awesome!

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Sala @ Veggie Belly Reply:

lol i like the word ‘pumpkin-izing’!

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12 Lakshmi December 29, 2011 at 11:16 pm

Hi Sala,

I found your website while searching for the recipe for ‘mor kozhumbu’ and am glad I did! Your blog is simply amazing with the layout that is so easy on the eye, a variety of cuisines and as other readers have mentioned, the photography is awesome. You would entice even a kitchen-phobe to cook:).
I am passing your blog url on to my friends and also giving a shout out on my blog.

And, it is great to see you are from Oregon, too:) (didn’t know that until this post).

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13 Meghan November 4, 2012 at 8:15 am

Do you think I could use canned pumpkin here? If so, how much?

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Sala @ Veggie Belly Reply:

This will work best with cubed pumpkin or squash.

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14 mk November 15, 2012 at 10:30 am

Anyone tried this using a croc pot? Maybe I will…

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