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Pumpkin Chili With Pumpkin Beer

Made with pumpkin beer, this spicy vegetarian pumpkin chili is the perfect way dig into fall.


CHILI15 oz cooked kidney beans

  • 15 oz cooked black beans
  • 15 oz cooked chickpeas
  • 4 cups of cooked lentils
  • 1 cup shredded carrot
  • 16 oz peeled and cubed pumpkin or butternut squash
  • 1 yellow bell pepper diced
  • 1/2 red onion diced
  • 15 oz canned pumpkin puree make sure it's not pumpkin pie filling!
  • 28 oz can diced tomato don't drain
  • 14.5 t can diced tomato don' drain
  • 1 cup pumpkin beer of your choice

CHILI SEASONING2 tablespoons chili powder

  • 1.5 tablespoons garlic powder
  • 1.5 teaspoons onion powder
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon dried sage
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon curry powder
  • 2 teaspoon kosher salt
  • 2 teaspoon cracked black pepper


  • Add all of the chili ingredients into a large slow cooker. Stir to mix all of the ingredients.
  • In a separate bowl, mix all of the spices to create the seasoning blend.
  • Add the seasoning to the chili while stirring well. Keep stirring to ensure that the seasoning is evenly distributed throughout the chili.
  • Cook on high, in the slow cooker, for at least four hours and up to eight hours.

OPTIONALServe with fresh bread, toast, taco chips, etc.

  • Garnish with plain Greek yogurt, sour cream, scallions, fresh parsley, etc.