Pumpkin Chicken Chili



1 large onion, chopped

1 tbsp olive oil

4 cloves of garlic, minced

1 bell pepper, chopped

1 jalapeno, chopped

1 tbsp cumin

1 tbsp paprika

2 tsp salt

1 tsp coriander

1/4 tsp cinnamon

1 28-oz can  crushed tomatoes

1 29-oz can pumpkin puree 

2 cans white beans, drained and rinsed

12 oz dark beer

2 lbs chicken thighs, cut into 3-4 large pieces

1 cup water

2-3 tbsp Pumpkin Habanero hot sauce

Suggested toppings: avocado, sour cream, additional hot sauce, sliced scallions, chopped cilantro, oyster crackers

Directions: In a large pot, heat oil over medium. Add chopped onion and sauté until translucent and just starting to brown, about 5 minutes. Add garlic and chopped chile pepper and cook about 1 more minute. Add remaining ingredients and stir. Reduce heat to low and cook, uncovered, for 2-3 hours until thick. (Add additional water if it thickens too much). Shred the chicken thighs and serve.