It is definitely feeling like fall on this virtual table! A reader asked for a fall chili recipe- which by the way, I LOVED because I love hearing what you guys want to see around here. Since I already had a spicy chili recipe, I thought I would go for a different twist using my favorite Pumpkin beer!
This crockpot recipe uses all of the fall spices- cinnamon, ginger and maple syrup, not to mention all of the fall flavors in the Pumpkin Beer, along with fall veggies/plants aka butternut squash, yellow pepper and lentils. Needless to say, this chili recipe is the perfect football Saturday meal because you can drink your beer and eat it too!
Funny story about this recipe……it’s been a minute since I have had a garbage disposal so I am a little rusty on the rules of what can and what cannot go down that bad boy. Well, I threw away most of the butternut squash peels, but a few went down the disposal and ended up clogging the disposal! After Bri spent quite some time googling “how to unclog peels from a garbage disposal” we came across a rec of using baking soda and vinegar and then boiling water.
I was v skeptical of this home remedy but figured nothing could hurt it more than the peels I just mindlessly threw down there. So we did two rounds of the remedy and IT WORKED! Hearing the whooshing sound of water going down the drain has never been so satisfying.
So, moral of the story is 1) don’t put butternut squash peels down the disposal but 2) if you happen to find some clogging it up anyway, google the baking soda and vinegar trick to solve your problem!
Okay back to the recipe. I’d say the hardest part about this recipe is cutting the butternut squash because they can be quite hard. Make sure your knife is sharp before trying to slice it in half, and then (carefully) go to town cutting it into cubes.
The only other real prep you need to do for this recipe is cooking the lentils. This can be quite the doozey, so make sure you have planned ahead and cooked the lentils before starting this recipe. Also just a side note Australia had canned, already cooked lentils and it was the most convenient, brilliant idea ever. If America has this somewhere, help a sista out and fill me in on where I can find these glorious creations!
After those two steps, all you do is throw the ingredients into a crockpot and let it do its thang for 6 hours and then your gameday meal is all ready! Hope you enjoy!!
Thanks for reading!
Have your beer and eat it too with this crockpot beer chili
- 1 c lentils (uncooked)
- 1/2 butternut squash, cubed
- 1 can black beans, rinsed and drained
- 1 yellow pepper, diced
- 1 12 oz can Blue Moon Pumpkin Beer
- 1 tbsp paprika
- 1 tsp ginger, powdered
- 1 tsp ground cinnamon
- 1/2 tbsp chili pepper
- 8 stems fresh thyme
- 1/4 c maple syrup
Cook 1 c of lentils per the instructions on the packaging. Just note you will likely have to let the lentils sit in water for several hours, so plan accordingly.
Peel the butternut squash with a vegetable peeler. Then, cut off the top and the bottom of the squash to create a flat surface. Place the squash on its bottom and slice in half down the middle. Scoop out the seeds inside and cut half of the squash into cubes. Save the other half of the squash for a different recipe.
In a crockpot, combine all of the ingredients and stir together the best you can. Place on high for 6 hours, stirring periodically to ensure the spices are evenly distributed throughout.
- Category: dinner
- Method: crockpot
Keywords: crockpot, slow cooker, blue moon, chili, beer chili
[wpurp-searchable-recipe]Beer Butternut Squash Chili – – lentils (uncooked), butternut squash (cubed), black beans (rinsed and drained), yellow pepper (diced), can/bottle Blue Moon Pumpkin Beer, paprika, ginger (powdered), ground Cinnamon, chili pepper, fresh thyme, maple syrup, , Cook 1 c of lentils per the instructions on the packaging. Just note you will likely have to let the lentils sit in water for several hours, so plan accordingly. ; Peel the butternut squash with a vegetable peeler. Then, cut off the top and the bottom of the squash to create a flat surface. Place the squash on its bottom and slice in half down the middle. Scoop out the seeds inside and cut half of the squash into cubes. Save the other half of the squash for a different recipe.; In a crockpot, combine all of the ingredients and stir together the best you can. Place on high for 6 hours, stirring periodically to ensure the spices are evenly distributed throughout. ; ; – – Dinner – main – american – Blog Post – Dinner – Recipe – beer – butternut squash – chili – Dinner – fall recipe – Lunch – pumpkin – recipe – vegetarian[/wpurp-searchable-recipe]