Pumpkin Chili

This is an autumn favorite and freezes well. I always like to have this in the freezer, so when it’s cold out, you know you can warm up w/this chili. It’s super easy to make and a crowd pleaser.

1 pd. sugar, pie pumpkin or hard winter squash* 2 Tabl. vegetable oil 1 large onion, diced 2 jalapeños, seeds and ribs removed - finely diced 4 garlic cloves - minced 2 Tabl. chili powder 1 Tabl. cumin 1 teas. ground black pepper 3 teas. kosher salt, divided, plus more to taste 1 pd. ground pork 2 (15.5 oz) cans black beans, drained and rinsed 1 (28 oz.) can diced tomatoes 1 (12 oz.) bottle pumpkin beer (or amber ale or lager) - Suggested toppings - Tortilla chips Sour cream Shredded cheddar cheese Chopped cilantro * to save time, I use Trader Joe’s precut butternut squash Makes about 4 to 6 servings

Heat oil in a stockpot over medium heat. Add the cut squash, onion, jalapeños, garlic, chili powder, cumin, black pepper and 1 teas. salt. Cook until vegetables start to soften, 5 to 7 minutes. The squash should be slightly soft around the edges, but probably won’t be cooked through yet. Add the ground pork, breaking it up with a stiff spatula and continue to cook until no longer raw, 3 to 5 minutes more. Add the black beans, diced tomatoes, beer and 1 teas. salt to the pot. Simmer the soup: bring the soup to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the pumpkin has cooked through and the flavors have had time to mingle, about 30 minutes. Taste and add more salt or spices if needed. If the chili tastes bland, add more spices; if it tastes a little bitter, add more salt. To serve: divide into bowls and serve with your favorite topping. Leftovers will keep in the refrigerator for about one week or in the freezer for up to 3 months.

Elizabeth Ehmke