Oct2022

Oct2022

Chipotle Bourbon Pumpkin Chili

Course: Soup
Cuisine: American
Author: Jill Tanner

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion minced
  • 3 garlic cloves minced
  • 1 red pepper diced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 cup bourbon select a brand that would also be good to drink
  • 14 oz can puréed pumpkin
  • 28 oz can crushed tomatoes
  • 15 oz can kidney beans
  • 15 oz can cannellini beans
  • 1 small butternut squash cut into 1 inch cubes
  • 1 Tbsp adobo sauce from a can of chipotles in adobo
  • 2 cups water
  • 2 cups corn cut from 2 cobs or frozen

Garnishes grated sharp white cheddar cheese, green onions, chili powder

Instructions

  • Heat the oil in a large pot over medium-high heat.
  • Add the onion and sauté until it is soft and brown, about 8 minutes.
  • Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes.
  • Add the chili powder, cumin, and salt and let it cook for an additional minute.
  • Add the bourbon and bring the pot to a boil.
  • Add the canned pumpkin, crushed tomatoes, kidney beans, canellini beans, butternut squash, adobo sauce and 2 cups of water and stir well.
  • Cover the pot and bring to a boil, then reduce heat and let the chili simmer for 30 minutes, or until the butternut squash is tender.
  • Add the corn to the pot and let it cook for 5 minutes.
  • Season to taste with salt.
  • Top with garnishes

Notes

Pierce the squash and place in microwave for 3-5 minutes to slightly soften and make it easier to cut.