2 tbsp. EVOO1 small yellow onion, minced2 garlic cloves, minced1 red bell pepper, diced1 green bell pepper, dicedSalt and pepper2 tsp. chili powder1 tsp. smoked paprika1 tsp. cumin8 oz. pumpkin beer, such as Harvest Moon1 tbsp. pure maple syrup 1 15 oz. can solid packed pumpkin1 28 oz. can fire roasted crushed tomatoes2 c. vegetable stock2 c.black beans (canned or dried and cooked)1 c. frozen corn kernels
Heat a soup pot over medium-low, add EVOO and bring to temperature.Chop and add onions, garlic and bell peppers, season with salt and pepper. When veggies have softened, add spices, pour in beer and deglaze the bottom of the pan, scraping up bits with a wooden spoon. Turn heat to high, add maple syrup, pumpkin, tomatoes and stock.Bring to a simmer, turn heat to low and add black beans and corn.Cover and simmer for 25-30 minutes, taste and adjust seasonings.Top with sour cream, cheese, cilantro, or any of your favorite chili toppings.