Two-Alarm Pumpkin Chili (using beef, coffee and African-inspired spices)

TWO-ALARM PUMPKIN CHILI

"When I think of Africa, all the beautiful warm colors of nature come to mind - the browns, oranges, yellows and rich reds. I wanted to honor that beauty by creating a dish built around native ingredients that incorporate Africa's incredible color palette." - Dorothy Saucier

1 cup (8 ounces) dried black-eyed peas, picked over
1 (12-ounce) bottle dark beer
3 tablespoons cooking oil
1 large onion, diced
1 large yellow bell pepper, diced
2 cups fresh or frozen corn
2 hot peppers (or to taste), seeded and minced (such as jalapeno, Scotch bonnet, or habanero)
2 pounds pumpkin or butternut squash, peeled, seeded, and cut into 3/4-inch cubes (6 cups)
1 1/2 cups water
1 cup strong brewed coffee or espresso
1 (6 ounce) can tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/4 teaspoon sugar
FOR SERVING:
Plain yogurt
Toasted pepitas (toasted pumpkin seeds)

Rinse the black-eyed peas. Soak them in the beer for four to six hours, until they have plumped.

Heat 2 tablespoons of the oil in a large pot over medium-high heat. Saute the onion and bell pepper until the onion is translucent.

Add the corn and saute for two to three minutes.

Turn up the heat, add the last tablespoon of oil, and stir in the peppers and pumpkin. Cook, stirring, for two to three minutes, until the cubes start to brown.

Pour the black-eyed peas and beer into the pot. Add the water, coffee, tomato paste, chili powder, cumin, pumpkin pie spice, salt and sugar. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, for one and a half to two hours, until the pumpkin and beans are tender.

TO SERVE:
Ladle into bowls. Garnish each serving with a dollop of yogurt and a liberal sprinkling of pepitas.

Makes 6 to 8 servings
Source: Discovery of a Continent: Foods, Flavors and Inspirations from Africa by Marcus