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Pumpkin Chili

Cozy Autumn Pumpkin Chili: Comfort in Every Spoonful

This Pumpkin Chili combines creamy pumpkin puree with spicy Italian sausage for a warm, comforting dish perfect for fall.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different taste.
  • 1 pound Ground Spicy Italian Sausage For a vegetarian option, replace with lentils or a meat substitute.
  • 1 Onion Substitute with shallots for a milder flavor.
  • 1 Red Bell Pepper Any bell pepper can be used.
  • 4 Garlic Cloves Use garlic powder (1/4 tsp per clove) if fresh is unavailable.
For Flavoring
  • 2 teaspoons Ground Cumin Can be replaced with coriander.
  • 2 tablespoons Chili Powder Adjust quantity for desired spice level.
  • 1 teaspoon Kosher Salt Sea salt can be used as a substitute.
  • ½ teaspoon Ground Black Pepper Freshly ground is recommended.
  • 1 pinch Ground Cinnamon Omit if a savory profile is preferred.
For the Chili
  • 1 can Fire-Roasted Tomatoes Use regular canned tomatoes if unavailable.
  • 1 can Kidney Beans Swap for pinto or black beans if desired.
  • 1 can Black Beans Can be substituted with any other bean variety.
  • 1 can Pumpkin Puree Fresh roasted pumpkin can be used.
  • 2 cups Chicken Broth Use vegetable broth for a vegetarian option.
For Garnish
  • ½ cup Roasted Pumpkin Seeds
  • 1 cup Sour Cream
  • 1 cup Shredded Sharp Cheddar Cheese Feel free to choose your favorite cheese.
  • 1 medium Avocado For a fresh and creamy finish.

Equipment

  • Dutch oven

Method
 

Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering, about 1-2 minutes.
  2. Add 1 pound of ground spicy Italian sausage to the pot, breaking it apart with a wooden spoon. Cook for 8-10 minutes until browned.
  3. In the same pot, add 1 chopped onion and 1 diced red bell pepper. Sauté for 10-12 minutes until softened.
  4. Stir in 4 minced garlic cloves, 2 teaspoons of ground cumin, 2 tablespoons of chili powder, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and a pinch of ground cinnamon. Cook for 30 seconds.
  5. Pour in 1 can of fire-roasted tomatoes, 1 can of kidney beans, 1 can of black beans, 1 can of pumpkin puree, and 2 cups of chicken broth. Reintroduce the cooked sausage.
  6. Increase the heat to high and bring the Pumpkin Chili to a gentle boil. Reduce heat to low, cover, and let simmer for 20 minutes.
  7. After 20 minutes, taste the Pumpkin Chili and adjust seasoning. Serve hot, garnished with roasted pumpkin seeds, sour cream, cheese, or avocado.

Nutrition

Serving: 1cupCalories: 310kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 10000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

This chili freezes beautifully. Portion it into airtight containers or bags for up to 3 months. Taste improves when rested for a few hours or overnight.

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