Here I am, mid November, sharing my first pumpkin recipe with you since last year.
And it’s a savory one!
What can I say? I don’t jump on that pumpkin bandwagon quite as eagerly as everyone else, at least not while apple season is going strong. I am far more likely to get excited about apples, pears, and butternut squash. Pumpkin is good, too, but I tend to stay level-headed about it this time of year.
And I almost prefer it in savory dishes over sweet ones!
Like, pumpkin pie does absolutely nothing for me. Pumpkin spiced coffee is good, but again, I don’t go on a mad hunt for a Starbucks come September. I love pumpkin mixed into savory flavors, like in ramen, on toast, or in soup. It’s just how I do!
Today, I’m sharing this pumpkin beer and pork chili which is unbelievably flavored. Thanks to veggies, loads of spices, pumpkin beer, hard apple cider, pumpkin puree, pork, beans, and sweet potato! It’s got A LOT going on, but in all the best ways.
Chili is such comfort food to me. I’ve made it a million and one times, with this classic beef and bean recipe ranking up there as my all-time fave. This pork version isn’t hurting anything either. I’ve even made it vegetarian on several occasions! I love the stuff, and I clearly love coming up with new chili recipes on the regular.
Part of the reason I love chili so much is how hearty and filling it is. It’s one of the few soups I can serve Dan for dinner that really “counts” as a full meal to him. It’s loaded with fiber and protein and makes you feel satiated. It really is a whole meal in a bowl.
The other reason I love it so much is because of all the toppings! Sour cream (or yogurt!), cheese, avocado, scallions, jalapeños, or even crushed tortilla chips! You can make each bowl your own. And I always load mine up. Toppings are not optional.
This chili is a taste of the season, for sure. Not only do the pumpkin beer and hard cider add amazing fall flavor, but the spices and canned pumpkin drive home those flavors as well. I added in some sweet potato for additional nutrition and heft, and it was a surprisingly perfect addition.
Add this to your must-make lists! It’s seasonal and cozy…and it might help you use up some of the canned pumpkin in your pantry!
Pumpkin Beer & Pork Chili
- Total Time: 36 minute
- Yield: 10 servings 1x
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.
- Prep Time: 10 minutes
- Cook Time: 1 hour and 20 minutes
- Category: soups
Keywords: pumpkin chili recipe, pumpkin beer recipe, pumpkin beer and pork chili, pork chili, soups and stews, chili recipes, savory pumpkin recipes
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