1 tablespoon grapeseed oil
1 medium onion, minced
3 cloves garlic, minced
1 red pepper, diced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
½ cup bourbon
1 lb ground beef
14 ounce can of pumpkin, NOT pumpkin pie mix
28 ounce can of crushed tomatoes
19 ounce can of kidney beans
19 ounce can of navy beans, or a combination of your favorite beans
1 small butternut squash, cut into 1-inch cubes
1 tablespoon chipotle peppers pureed with adobo sauce
2 cups of corn, cut from 2 cobs or frozen
Optional garnishes: grated white cheddar, green onions, chili powder
Heat the oil in a large pot over medium-high heat. Add the onion and saute 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. cook ground beef until done. Add the chili powder, cumin, and sea salt and let it cook for 1 minute more.
Add the bourbon and bring the pot to a boil. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well. Cover the pot and bring it to a boil then reduce the 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 sea salt.
Serve the pumpkin chili with the cheddar, green onions, and chili powder, if using.