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Pumpkin Chili Recipe

Pumpkin Chili Recipe
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★★★★★

5.1 from 5 reviews

Hearty and flavorful Pumpkin Chili combines spicy Italian sausage with savory spices, fire-roasted tomatoes, beans, and pumpkin puree for a comforting one-pot meal perfect for fall and winter gatherings.

Ingredients

Scale

Meat and Oil

  • 1 tbsp olive oil
  • 1 lb ground spicy Italian sausage

Vegetables and Aromatics

  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, chopped

Spices and Seasonings

  • 2 tsp ground cumin
  • 1 ½ tbsp chili powder
  • 1 tsp kosher salt, plus more to taste
  • ¾ tsp ground black pepper, plus more to taste
  • ½ tsp ground cinnamon

Canned Goods and Liquids

  • 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 ½ cups chicken broth

Garnishes

  • Roasted pumpkin seeds
  • Sour cream
  • Shredded sharp cheddar cheese
  • Avocado slices

Instructions

  1. Cook the sausage: In a large Dutch oven, heat the olive oil over medium heat. Add the ground spicy Italian sausage and cook for 8–10 minutes, breaking it into pieces until browned and cooked through. Use a slotted spoon to remove the sausage and set it aside on a paper towel-lined plate.
  2. Sauté the vegetables: In the same pot with the remaining sausage fat, add the chopped onion and red bell pepper. Cook for 10–12 minutes until softened and fragrant, stirring occasionally to prevent sticking.
  3. Add spices and garlic: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, ground black pepper, and ground cinnamon. Cook for about 30 seconds to bloom the spices and deepen their flavors, stirring constantly to avoid burning.
  4. Add tomatoes, beans, pumpkin, broth, and sausage: Pour in the fire-roasted tomatoes (with their juice), kidney beans, black beans, pumpkin puree, and chicken broth. Add the browned sausage back into the pot. Stir well to combine all ingredients evenly.
  5. Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover the Dutch oven. Let the chili simmer gently for 20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
  6. Adjust seasoning: Taste the chili and add additional salt and black pepper as needed to suit your preference.
  7. Serve and garnish: Ladle the hot pumpkin chili into bowls and garnish with roasted pumpkin seeds, dollops of sour cream, shredded sharp cheddar cheese, and sliced avocado for added creaminess and texture.

Notes

  • You can substitute turkey sausage for a leaner option.
  • For a vegetarian version, omit the sausage and use vegetable broth.
  • If you prefer a spicier chili, add chopped jalapeños or cayenne pepper.
  • Leftovers store well in the refrigerator for up to 4 days and freeze excellently for up to 3 months.
  • Using fire-roasted tomatoes adds a smoky depth but regular diced tomatoes work as well.

Nutrition

Keywords: pumpkin chili, spicy chili, Italian sausage chili, fall recipes, hearty chili, pumpkin recipes, one-pot meals

Find it online: https://cookcrisis.com/pumpkin-chili-recipe/