NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.
This event is optional and not firm-mandated.
Pumpkin & Three Bean Chili
Serves 4
2 tbsp olive oil
1 onion, diced
2 red bell or poblano peppers, diced (or 1 of each)
Kosher salt and freshly ground black pepper
1 jalapeno, small diced
4 garlic cloves, minced
4 tsp spice mix, recipe below
1 ½ cups pumpkin, large dice
½ cup light beer optional
2 ½ cups vegetable or chicken stock
1 (15oz) can fire roasted tomatoes, crushed or diced
1 (15oz) can pinto or black beans, drained and rinsed
1 (15oz) can kidney beans, drained and rinsed
1 (15oz) can pumpkin puree
2 cups diced pumpkin, winter squash, or sweet potato
See below to topping suggestions
1. Place a large pot or Dutch oven over medium high heat and add a thin layer of oil. When oil is hot, add onion and cook until just softened, about 3 - 4 minutes. Add peppers and season with salt and pepper; cook until vegetables are golden, about 4 - 5 minutes. Stir in jalapeno and garlic and cook until aromatic, 1 minute. Stir in spices and cook an additional 30 - 60 seconds until aromatic.
2. Add beer and deglaze pan by scraping brown bits from bottom; cook until evaporated. Add stock, tomatoes, beans, pumpkin puree, and diced pumpkin; season again and stir until evenly combined. Bring to a simmer and cover with lid ajar, lower heat to a gentle simmer, with just a few small bubbles reaching the surface. Cook about 30 minutes until flavors come together; stir every 5 minutes and scraping the bottom of the pan to be sure nothing is sticking. Taste and adjust seasoning. Serve with your favorite toppings.
Optional Toppings
Hot Sauce
Cilantro
Sour Cream
Shredded Cheese
Sliced Fresh or Pickled Jalapenos
Diced Onion or Sliced Scallion
Sliced Avocado
Crushed Tortilla Chips
Chili Spice Mix
2 tsp chili powder
1 tsp paprika, smoked or sweet
1 tsp cumin
½ tsp onion powder
½ tsp garlic powder
Pinch cinnamon
Pinch cayenne pepper
