Pumpkin Chili


  • Prep Time

  • Cook Time

  • Total Time (with rest)

The How To:


2 Large Sweet Potatoes (cube)
15 oz. Pumpkin Puree
27 oz. Black Beans (in chili sauce)
1/2 c. Veggie Stock
6 oz. Tomato Paste (with Italian Seasoning)
30 oz. Tomato Sauce (with Italian Seasoning)
7 oz. Chipotle Sauce
30 oz. Diced Tomatoes
4 oz. Mushrooms (mince)
1 Red Onion (small dice)
1/2 Jalapenoes (mince)
1 Green Pepper (small dice)
1 Red Pepper (small dice)
5 Garlic Cloves (mince)
12 oz. Pumpkin Ale
5 tbsp. Championship Chili Blend (split)
1/2 tsp. Nutmeg
1 tsp. Cinnamon
1 tbsp. Brown Sugar
1/4 tsp. Sea Salt


Turn oven to 375F. While oven is preheating, place large pot (at least 4 qts.) on burner set to medium.
Place Pumpkin Puree, Black Beans, Veggie Stock, Tomato Paste, Tomato Sauce, Chipotle Sauce, Diced Tomatoes, Pumpkin Ale, 3 tbsp. Chili Blend, Nutmeg, Cinnamon, Brown Sugar, and Sea Salt into pot.
Prep vegetables. Season Sweet Potato cubes with 2 tbsp. Chili Blend. Place on baking sheet, place in oven for 20 minutes or until soft.
On separate burner, place frying pan. Add oil and cook down Peppers (Red, Green, Jalapeno) until soft. Dump into Chili mixture.
In same pan, add Onion, Mushroom, and Garlic. Once Onion is translucent, add to Chili mixture.
Once Sweet Potatoes are done, pull from oven and dump into Chili mixture.
Simmer for approximately 2 hours.
Forget that this is vegetarian and eat all 3 quarts.


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