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.