Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

Okay, I’m a little late for the holiday, but it’s not too late for more delicious, hearty soup! I found this recipe on my favorite food blog, Lisa’s Vegetarian Kitchen (http://foodandspice.blogspot.com/), in their monthly blogger recipe contest (it actually ended up winning after I made it so I chose well!). It wasn’t as pumpkin-y as I anticipated but would still reccomend it as a seasonal veggie chili recipe, especially if you like sweet soups.

Pumpkin Chili

1 cooking onion, chopped

1 red or green bell pepper, chopped (I used a hot pepper and highly reccomend it)

2 cans diced tomatoes – and please do not drain

2 cans black beans, rinsed

1 can dark kidney beans, rinsed

1 can pumpkin

1 cup beer (I used Goose Island Nut Brown Ale)

1 tablespoon paprika

½ teaspoon dark brown sugar

1 tablespoon poppy seeds

Salt & pepper (to taste) 

From: http://makemethod.vox.com/library/post/pumpkin-chili.html

Toss onion and bell pepper to a large soup pot (with a bit of vegetable oil), cook for about 5 minutes until softened. Add tomatoes and their juices, beans, pumpkin, beer and spices — EVERYTHING into the pot. Bring to a boil, then lower heat to low and simmer for approximately 1 hour.