Chipotle Pumpkin Chili


This recipe was inspired by a few serendipitous occurrences. First, a friend of mine who loves beer even more than I do mentioned making a chili recipe with Rogue’s Chipotle Ale, which I thought was a brilliant idea. A week or so later, another friend made his pumpkin chili for a group of our childhood friends while we cozied up to the fireplace at his snowy Utah cabin over the winter holidays.  And being someone who is obsessed with pumpkin in every way shape or form, I also thought this was brilliant. Thus, my very own chipotle pumpkin chili recipe came to life! I’ve made it twice now, once with ground beef and once with ground turkey. I think it is delightful either way so have your pick. While chili is not completely primal due to the phytate-full beans, it is considerably high in protein and low in sugar, and it is most certainly gluten-free. So if you’re really hankering for some good chili and a spicy pumpkin pick-me-up, this is the way to go.  IMAG0233

Chipotle Pumpkin Chili (Difficulty-Easy, Serves 8-10)

  • 2 Tbsp. grapeseed, avocado or other mild flavored oil
  • 2 medium onions, minced
  • 1 organic green bell pepper, stemmed, seeded and diced
  • 6 cloves garlic, minced
  • 2 Tbsp. chili powder
  • 2 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 1 tsp. red pepper flakes
  • 1 tsp. chipotle chili powder
  • 1/2 tsp. cayenne pepper
  • 1 tsp. oregano
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 2 lbs. organic free range ground beef or turkey
  • 16 oz. can organic pumpkin puree
  • 15 oz. can organic dark red kidney beans, drained
  • 15 oz. can organic black beans, drained
  • 28 oz. can organic diced tomatoes
  • 28 oz. can organic tomato puree or tomato juice
  • 16 oz. Rogue Chipotle beer
  • Salt and pepper to taste
  • Toppings of your choices-I like to eat mine with shredded cheddar, sliced avocado, hot sauce, and a dollop of sour cream or greek yogurt

Heat the oil in a large heavy bottomed dutch oven or stock pot over medium heat. Add onions, bell pepper, garlic, and spices. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.



Increase heat to medium-high and add half of the beef. Cook, breaking up the pieces until browned, about 5 minutes. Add the remaining beef and cook until browned. Add the pumpkin puree, beans, tomatoes with juice, tomato puree and salt and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally for 1 hour.


Remove the lid, add the beer, and continue to simmer 1 hour longer until the chili is rich and slightly thickened. Season with salt to taste. Serve with shredded cheddar cheese.



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