Pumpkin Beer Chili with Sweet Potato Biscuits
Last updated on January 28th, 2024 at 06:38 pm
This pumpkin beer chili is cozy, flavorful and the perfect amount of pumpkin. It is paired perfectly with flaky and buttery sweet potato biscuits.Â
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Pumpkin Beer Chili with Sweet Potato Biscuits
Last week I brought you Chicken Enchilada Soup, this week I bring you pumpkin beer chili. News flash, it’s still cold in the Northeast, so comfort and cozy foods are still coming your way. Today’s recipe has a bit of a Fall twist to it, but absolutely can be enjoyed anytime during the winter months.
This pumpkin beer chili contains everything you love about chili: ground meat, three types of beans and loads of spices in addition to the pumpkin beer, which gives this chili a subtle pumpkin flavor and great depth.
Not a fan of pumpkin flavors? Use a red ale, brown ale or stout instead! Just don’t skip the beer, it adds tons of great flavor and compliments the spices perfectly.
This pumpkin beer chili is best paired with my flaky and buttery sweet potato biscuits. I feel like I always have leftover sweet potato in my fridge, so this is a delicious way to use that up!
Pumpkin Beer Chili Ingredients
Ground meat: ground beef, chicken or turkey can be used in this recipe.
Garlic
Onion
Green bell pepper
Jalapeño: the seeds are removed and it is minced, so the perfect kick is added to the chili.
Pumpkin beer: a key ingredient in this chili. Adds a touch of pumpkin flavor and additional depth of flavor.
Broth: you can use beef, chicken or vegetable broth.
Diced tomatoes
Beans: pinto, black and kidney beans make this chili incredibly flavorful and filling.
Corn
Spices: chili powder, cumin, oregano, onion powder, chipotle chili powder, smoked paprika, salt and pepper give this chili delicious depth of flavor.
Sweet Potato Biscuit Ingredients
All purpose flour
Butter: the butter should be very cold and cut into cubes. Regular or vegan butter works in this recipe.
Baking powder: the leavening agent
Salt
Sweet potato: cooked and mashed
Buttermilk
Optional Chili Toppings
Sliced jalapeño
Shredded cheese
Avocado
Chopped scallions
Cilantro
Sour cream or plain Greek yogurt
Corn chips
What You’ll Need
- Dutch oven
- Cutting board and chefs knife
- Measuring cups and spoons
- Mixing bowl
- Sheet pan
- Pastry blender
- Ice cream scoop
Pumpkin Beer Chili Instructions
In a large dutch oven over medium heat, cook ground meat until browned and crumbly. Remove ground meat from the pot to drain on a paper towel lined plate. Leave excess fat in the dutch oven.
Add garlic, onion, bell pepper and jalapeño pepper and sauté for 5 minutes, until soft and fragrant.
Deglaze bottom of the pot with beer. Add broth, ground chicken, diced tomatoes, beans and spices.
Cover and simmer on low for 30 minutes.
Add corn and cook an additional 5 minutes.
Serve with sweet potato biscuit and preferred toppings.
Sweet Potato Biscuits Instructions
In a large mixing bowl, combine flour, baking soda and salt. Add cubes of cold butter and cut into flour with fork or pastry blender until pea sized pieces remain.
In a small bowl, mix together the mashed sweet potato and buttermilk. Pour sweet potato mixture into flour mixture. Mix just until combined. Refrigerate for 20 minutes.
Use an ice cream scoop to scoop even sized balls onto a parchment lined baking sheet. Brush biscuits with melted butter.
Bake at 425 for 20-22 minutes until golden.
FAQ
Is pumpkin beer chili healthy?
If you use lean ground meat, such as lean beef or chicken, pumpkin beer chili is fairly healthy. It is loaded with protein and fiber and is very satiating. Be sure to use low sodium broth.
Can this be made in a slow cooker?
Yes! To make in the slow cooker: complete steps 1 and 2 (brown meat and sauté vegetables). Add ground meat, sautéd vegetables and remaining ingredients to a slow cooker. Cook on low for 6-8 hours.
Can I make this ahead of time?
Yes, chili is great leftover, maybe even better because the flavors have more time to meld. Allow chili to cool before pouring into air tight containers. Store in the refrigerator for up to 5 days.
Does pumpkin beer chili freeze well?
Yes! Allow the chili to cool, then pour into air tight containers. Store in the freezer for up to 4 months.
Is there alcohol in pumpkin beer chili?Â
Yes, not all the alcohol will cook out. However, what will be left will be very minuscule.
Substitutions
- Ground meat: I used ground chicken but you can also use ground beef or turkey.
- Pumpkin beer: Pumpkin not your thing? Try a red ale, brown ale or stout in this chili instead!
- Beans: omit a type of bean if you do not like them. Replace with an additional can of another type of bean.
- Spice: for an additional kick, add 1 tsp cayenne powder.
- Vegan: use a vegan ground meat substitute or replace meat with an additional can of beans. Use vegetable stock. For the biscuits, use vegan butter and homemade buttermilk made with 1/2 cup nut milk and 1/2 tsp vinegar (combine and let sit 10 minutes before using).
More Recipes You’ll Love
- Vegan Butternut Squash Mac and Cheese
- Chicken Enchilada Soup
- Butternut Squash Lasagna
- Chicken Pot Pie with Biscuits
- Sweet Potato Chowder
If you make this pumpkin beer chili, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Pumpkin Beer Chili with Sweet Potato Biscuits
Ingredients
Pumpkin Beer Chili
- 1 lb Ground meat beef, chicken and turkey
- 4 cloves garlic minced
- 1/2 yellow onion diced
- 1 green bell pepper deseeded and diced
- 1 jalapeno deseeded and finely diced
- 1 12 oz bottle pumpkin beer
- 1 cup broth beef, chicken or vegetable
- 1 can diced tomatoes drained
- 1 can pinto beans drained
- 1 can black beans drained
- 1 can kidney beans drained
- 1 cup corn
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp oregano
- 2 tsp onion powder
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
Sweet Potato Biscuits
- 2 cups all purpose flour
- 8 oz cold butter cubed
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sweet potato cooked and mashed
- 1/2 cup buttermilk
Instructions
Pumpkin Beer Chili
- In a large dutch oven over medium heat, cook ground meat until browned and crumbly. Remove ground meat from the pot to drain on a paper towel lined plate. Leave excess fat in the dutch oven.Â
- Add garlic, onion, bell pepper and jalapeño pepper and sauté for 5 minutes, until soft and fragrant.
- Deglaze bottom of the pot with beer. Add broth, ground chicken, diced tomatoes, beans and spices. Cover and simmer on low for 30 minutes.
- Add corn and cook an additional 5 minutes. Serve with sweet potato biscuit and preferred toppings.Â
Sweet Potato Biscuits
- In a large mixing bowl, combine flour, baking soda and salt. Add cubes of cold butter and cut into flour with fork or pastry blender until pea sized pieces remain.
- In a small bowl, mix together the mashed sweet potato and buttermilk. Pour sweet potato mixture into flour mixture. Mix just until combined. Refrigerate for 20 minutes.
- Use an ice cream scoop to scoop even sized balls onto a parchment lined baking sheet. Brush biscuits with melted butter. Bake at 425 for 20-22 minutes until golden.