This Pumpkin Beer & Pork Chili is flavored with vegetables, canned pumpkin, spices, beans, pumpkin beer, and hard cider. It is a savory and cozy meal that will warm you up on chilly nights!
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced red bell pepper
- 2 jalapeno peppers, seeded and diced
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- 1 lb ground pork
- 1 (12-oz) bottle pumpkin beer
- 1 (12-oz) bottle hard apple cider
- 4 cups chicken stock
- 1 (15-oz) can pumpkin puree
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 (15-oz) can black beans, drained and rinsed
- 2 cups diced sweet potato
- Greek yogurt or sour cream
- Diced avocado
- Chopped scallions
- Sliced jalapeno peppers
- Lime wedges
- In a large pot, saute the onions and bell pepper in the oil over medium-high heat for 5 minutes. Season with a hefty pinch of salt and pepper.
- Add in the jalapenos, garlic, and spices and cook for another minute or so.
- Add in the ground pork and break up with a wooden spoon or spatula. Season with more salt and pepper. Cook, stirring frequently, for about 5 minutes or until the pork is cooked through.
- Pour in the pumpkin beer and hard cider, scraping up the bottom and sides of the pot as you pour it in so as to get up as many brown bits that have formed from cooking the veggies and pork.
- Bring the mixture to a simmer and cook for 10 minutes or until the beer and cider have reduced by roughly half.
- Add in the chicken stock, pumpkin puree, beans, and diced sweet potato. Season again with salt and pepper. Bring the mixture to a simmer and then cook over low heat for 45 minutes to an hour, stirring occasionally, until the chili is thickened and the potatoes are tender.
- Season, to taste, with additional salt and pepper.
- Serve the chili hot and topped as you prefer. I love a healthy dollop of Greek yogurt, diced avocado, a couple slices of jalapeno, and loads of scallions and fresh lime juice.
- You can make this chili vegetarian by skipping the ground pork altogether and swapping in vegetable stock for the chicken stock.
- Feel free to use other ground meat, if you prefer. Ground beef, chicken, or turkey would all be delicious here. If using ground beef, you may want to drain off some of the fat that renders once it’s cooked through.
- Feel free to use whichever kind of beans you prefer as well. I love pinto and black beans the best, so that’s what I did here, but kidney, cannellini, or even chickpeas would be great here.
- Leftover chili will keep in the fridge, well covered, for a week. This type of soup also freezes and defrosts really well, so I often freeze half of big batches like this one.
- Category: soups
Keywords: pumpkin chili recipe, pumpkin beer recipe, pumpkin beer and pork chili, pork chili, soups and stews, chili recipes, savory pumpkin recipes