3 cups pumpkin puree
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 soft squash, cut into quarter moons about 1⁄4” thick
3-‐4 cloves of garlic, minced
3 tablespoons chili powder
1 1⁄2 teaspoons ground cumin
1 teaspoon smoked paprika
1⁄2 teaspoon oregano
1 teaspoon salt
1 tablespoon tamari or soy sauce
1 1⁄2 cups kidney beans
1 1⁄2 cups pinto beans
1 28 ounce can of hominy, drained and rinsed
1 cup beer, I prefer an IPA
2 cups vegetable broth
2 tablespoons maple syrup
In a large stockpot, warm the olive oil over a medium heat.
Add the onions and sauté until they become translucent, about 5 minutes.
Add the carrots and squash and continue cooking until they begin to brown, an additional 5 minutes.
Add the garlic, spices, and salt and cook for an additional minute.
Add the tamari, beans, and hominy and mix until everything is covered the spice and vegetable mixture.
Add the beer and broth to deglaze the pot and turn the temperature down to a medium-‐ low heat.
Once the pot has returned to a slow simmer, stir in the pumpkin puree and maple syrup.
Let all the flavors simmer together for about 10 minutes and then taste.
Adjust the seasoning to suite your tastes.
Serve over pasta and top with fresh cilantro and diced onion.
Serves 4-‐6 as an entrée