Description
Embrace the flavors of fall with this cozy and comforting Pumpkin Chili. This one-pot recipe features spicy Italian sausage, hearty beans, and a secret ingredient pumpkin puree which adds a subtle sweetness and a rich, velvety texture. It’s the perfect balance of savory, spicy, and sweet, making it an ideal meal for any cool autumn evening.
Ingredients
1 Tbsp. olive oil
1 lb. ground spicy Italian sausage
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
2 tsp. ground cumin
1 1/2 Tbsp. chili powder
1 tsp. kosher salt, plus more to taste
3/4 tsp. ground black pepper, plus more to taste
1/2 tsp. ground cinnamon
2 (15-oz.) cans fire-roasted tomatoes, not drained
1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can pumpkin puree
2 1/2 cups chicken broth
Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired
Instructions
Brown the Sausage and Veggies:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the spicy Italian sausage and cook, breaking it up, until browned. Add the chopped onion and red bell pepper and cook for 5-7 minutes, until softened.
Bloom the Spices:
Stir in the chopped garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for one minute, stirring constantly, until the spices are fragrant.
Simmer Your Chili:
Add the fire-roasted tomatoes (with their juices), kidney beans, black beans, pumpkin puree, and chicken broth to the pot. Stir to combine, bring to a boil, then reduce the heat to low. Cover and simmer for at least 30 minutes.
Garnish and Serve:
After simmering, taste the chili and adjust seasoning if needed. Ladle into bowls and top with your favorite garnishes, such as sour cream, shredded cheese, avocado, and roasted pumpkin seeds.
Notes
Make It Ahead:
This chili tastes even better the next day as the flavors have more time to meld. It’s a perfect make-ahead dish for parties or a busy week.
Slow Cooker Instructions:
For a slow cooker version, complete the first two steps on the stovetop. Then, transfer the browned sausage, vegetables, and bloomed spices to a slow cooker. Add the remaining ingredients, stir, and cook on low for 6-8 hours or on high for 3-4 hours.
Storage:
Leftover chili can be stored in an airtight container in the refrigerator for up to five days. It also freezes well for up to three months.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 431
- Sugar: 9g
- Sodium: 1131mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Carbohydrates: 39g
- Fiber: 14g
- Protein: 24g
- Cholesterol: 50mg
Keywords: pumpkin chili, fall recipe, spicy sausage chili, one-pot meal, autumn chili, comfort food, game day food