Pumpkin Chicken Chili


· 1 Stick Butter

· 1 Large Onion, diced

· 1/2 Cup Flour

· 6 Cloves Garlic, rough chop

· 2 Tbsp. Chili Powder

· 1 Tbsp. Ground Cumin

· 1 Tbsp. Chipotle Powder

· 1 Cup Pumpkin Beer

· 4 Cups Chicken Stock

· 2 Cups Pumpkin Puree

· 1 Tbsp. Maple Syrup

· 2 Cups Rotisserie Chicken, diced

· 4 Small or 2 Large Cans White Beans, drained and rinsed

· Salt and Pepper to taste


1. In a large pot, sweat onion in butter until softened. Add spices to the butter to bloom (cook 1-2 minutes). Add garlic and flour. Cook until flour smells slightly nutty. Add beer and stir until completely incorporated. Add stock little by little, stirring well between each addition. Bring to a simmer and cook until thickened. Add pumpkin and stir well.

2. Add remaining ingredients and cook another 30 minutes, stirring occasionally to make sure chili is not sticking to the bottom of the pan. Season with salt and pepper to taste.

3. Note: if chili is too thick, add additional chicken stock to thin.

4. Top with sour cream mixed with curry powder and fresh cilantro if desired.