Vegan Pumpkin Beer Chili

A hearty and flavorful vegan chili made with pumpkin puree and beer for a unique twist. Perfect for chilly nights and gatherings with friends.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz pumpkin puree
• 1 can 15 oz diced tomatoes
• 1 bottle 12 oz vegan beer
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Vegan sour cream optional, for serving
• Sliced green onions for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Dice the jalapeo pepper, red bell pepper, green bell pepper, and onion

For about 5 to 7 minutes, or until soft, cook

Pumpkin puree, diced tomatoes, ale, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper should all be added and mixed in

Bring the chili to a low boil, then stir it every now and then for 20 to 25 minutes

Check the seasonings and make changes if needed

If you want, you can serve it hot with vegan sour cream, green onions, and fresh cilantro on top