a beertastic pumpkin dinner!

Happy Halloween, ya'll! We already went trick or treating with our firefighter, and had so much fun! We got loads of candy, saw lots of cute costumes and had a nice sugar rush for the night.


This pumpkin month has been so much fun to host throughout October! My love for pumpkin is severe, but it is well deserved. Pumpkin adds flavor, nutrients and should be used as often as possible, in my opinion! 

My last recipe for the month of October  (I am in no way saying this is my last pumpkin recipe for Fall) is Pumpkin Ale Chicken Chili. It is spicy and earthy, and the perfect addition to a cold Fall night! I know I am bias, but this dinner was pretty damn good. Make sure to read all the way to the bottom for my beer bread recipe!


Pumpkin Ale Chicken Chili 

Ingredients:

2 large chicken breasts cut up into bite size pieces (or hamburger meat)
2 T of coconut oil  
4-5 cloves of garlic, minced
1 medium onion, chopped
2 large carrots, diced
1 red bell pepper, diced
1 tablespoon cumin
1 tablespoon dried oregano
1/2 teaspoon cinnamon
Dash of chili powder (or ¼ teaspoon, if you want spicy)
1 tablespoon tomato paste
1 cup pumpkin ale (I used Shipyard Pumpkin Ale)
1 15 oz can of pure pumpkin puree
1 15 oz can of diced tomatoes
1 15 oz can of black beans, drained 
1 15 oz can of cannellini beans, drained
½ cup chicken broth 
Salt and freshly ground black pepper

Directions:

Combine beans, diced tomatoes, chicken broth, tomato paste, and spices into a crockpot. 

In a medium saucepan, melt the coconut oil and brown and cook the chicken. Deglaze the pan with 1/2 cup of pumpkin ale, let simmer for 5 minutes. Dump into the slow cooker. 


In the same saucepan, cook the chopped vegetables (onion, carrots, and bell pepper). Once they are cooked through, add in the chopped garlic, cook until you smell the fragrance. Deglaze pan with remaining beer, let simmer for 5 minutes. Dump into slow cooker.


Mix everything in the crockpot and let cook on low for 2 hours. 

Served warm, topped with cheese and add pepper and salt to taste!

Enjoy!  


I served this chili with Beer Bread, as I am sure you have noticed in the pictures! I had made some in the past, but had neglected to sift the flour. Let me tell you, IT MATTERS! The original recipe is from, food.com, I changed mine slightly after a few trial runs. This bread is moist and SO easy to make. I used the same beer as the chili, Shipyard Pumpkin Ale, and thought it turned out perfectly. It was not pumpkiny, at all.


Beer Bread

Ingredients:
 
3 cups of whole wheat flour, sifted (trust me, do this step!)
½ cup of sugar
3 t baking powder (do not use if using self rising flour)  
1 t salt (do not use if using self rising flour)  
1 12 oz bottle of beer (I used Shipyard Pumpkin Ale)
½ cup melted butter
¼ t of cinnamon 

Directions:

Preheat oven to 375°

Grease a bread pan, I use coconut oil, making sure to completely cover. 

Combine all ingredients in a mixing bowl, mix well. Pour into well greased pan and sprinkle with the cinnamon. 

Cook for 45 min, and let sit for 15 min, before removing from pan.

Enjoy!

Happy cooking,







2 comments

  1. I think I am ready for some pumpkin again. Perfect timing it is cold here.

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    Replies
    1. I am a firm supporter of pumpkin year round! Try this, you will love it! Thanks for visiting!

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