Happy October darlings!
As Autumn is finally in full force, the season of hearty stews and soul warming chili has begun. Oh my, I do just love myself a nice big bowl of chili and this time around, I have altered my summer veggie chili just a tad to make use of the yummy flavors of fall. That's right, pumpkin and cinnamon flavors are where it's at this time of year. I promise, it's really very good and just the perfect balance of sweet and spicy...not to mention it's inexpensive to make and there will be leftovers - which are even better the next day. Who doesn't love to stretch a dollar? So, If you are a veggie chili fan, I would highly recommend giving this little recipe a go.
2 tablespoon olive oil
3 carrots, peeled and chopped
1 small white onion, chopped1 sweet yellow pepper and 1 orange pepper, chopped
3 cloves garlic, minced
1 cup of brown rice
2 cups of vegetable stock1 bottle of Blue Moon Pumpkin Ale (or any ale will do if you can't find Blue Moon Pumpkin)
1 15 oz. can of fire roasted diced tomatoes
1 15 oz. can of pumpkin puree
1/2 cup of brown sugar
Pepper1 tablespoon pumpkin pie spice (or cinnamon)
1 tsp. Cumin
1 tsp. Smoked Paprika
1 tablespoon chili powder
1/2 teaspoon of cayenne pepper (more or less depending on how spicy you want it to be)
2 15 oz. can of black beans, rinsed and drained
In a large pot or dutch oven, heat your oil over medium high heat and saute your carrots for about 5 minutes until softened a bit. Add in your onion, peppers, and garlic and continue to saute for another 2 minutes until fragrant. Add brown rice, saute for another 5 minutes. Add in your vegetable stock, pumpkin ale, crushed tomatoes, pumpkin puree, brown sugar, salt, pepper, and all your spices and bring to a boil. Reduce heat to low and cook for an hour or until rice has softened. Add your black beans and heat through.
* For a non-vegetarian version of this chili, substitute the brown rice for ground turkey.
* If you are not a fan of beer, you can add a cup of water or another cup of stock instead.
* Truth be told, I really don't measure out my spices when I am cooking. These measurements (for the spices) are an estimate and are on the conservative side, so feel free to add more in if your taste-buds love a little kick. I love bold flavors myself, so I tend to add more chili powder, cayenne, and cinnamon to really give this chili some edge. :)
Now cozy up with a nice big bowl and piece of pumpkin cornbread and get ready to enjoy!
Catch up with you soon darlings!