Pumpkin Chili

Ingredients

• 1 small pumpkin (1 1/2 – 2 pounds)
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 3 tomatoes, seeded and diced
• 2 cups Swiss chard, finely chopped
• 2 1/2 cups, cannellini beans, cooked
• 2 1/2 cups, kidney beans, cooked
• 1 teaspoon chili powder
• 1 teaspoon ground ancho chile pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 Tablespoons olive oil
• 8 ounces, dark beer (Founders Porter)
• Salt and pepper, to taste
• Cilantro (optional)

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Rinse and dry the small pumpkin. Slice in half, scoop out seeds and membrane.
3. Brush the inside of the pumpkin halves with one tablespoon of olive oil. Season with salt and pepper.
4. Place them face down (skin side up) on a rimmed baking sheet lined with foil.
5. Bake in the oven for 50 minutes.
6. Remove from oven and let cool. The flesh should easily separate from the skin.
7. Scoop out the flesh and cut into bite-sized chunks. Set aside.
8. Heat the remaining 2 tablespoons of olive oil over medium-high heat in a large Dutch oven or stockpot.
9. Toss in the onion and saute until translucent.
10. Add the garlic. Cook until fragrant and lightly golden.
11. Add all the spices: chili powder, ancho chile pepper, cumin, cinnamon, nutmeg, salt and pepper. Continuously move around the pot for 1 to 2 minutes.
12. Pour in the beer and let it reduce by half.
13. Add the fresh tomatoes, Swiss chard, cooked pumpkin and cooked beans.
14. Stir and cover. Let cook 20-30 minutes.
15. Before serving season with additional salt and pepper if necessary and a sprinkle of cilantro.