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Pumpkin Chili Recipe

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★★★★★

5 from 65 reviews

This hearty Pumpkin Chili combines spicy Italian sausage with the rich flavors of pumpkin puree, fire-roasted tomatoes, and a blend of warming spices. It’s a comforting one-pot meal perfect for chilly days, packed with protein and fiber from beans and seasoned to perfection with cumin, chili powder, and a hint of cinnamon. Garnish with roasted pumpkin seeds, sour cream, shredded cheddar, and avocado for an extra layer of flavor and texture.

Ingredients

Scale

Main 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 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
  • 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

Instructions

  1. Heat the oil and cook the sausage: In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground spicy Italian sausage and cook for 8 to 10 minutes, breaking it into small pieces with a spoon, until browned and cooked through. Use a slotted spoon to remove the sausage, and set it aside on a paper towel-lined plate to drain excess grease.
  2. Sauté the vegetables: In the same Dutch oven, add 1 chopped onion and 1 chopped red bell pepper. Cook for 10 to 12 minutes over medium heat until the vegetables are softened and slightly translucent.
  3. Add spices and garlic: Stir in 3 chopped garlic cloves, 2 teaspoons ground cumin, 1½ tablespoons chili powder, 1 teaspoon kosher salt, ¾ teaspoon ground black pepper, and ½ teaspoon ground cinnamon. Cook for about 30 seconds to bloom the spices and release their aromas.
  4. Add remaining ingredients: Add 2 cans (15 oz. each) of fire-roasted tomatoes (with juices), 1 can (15 oz.) kidney beans (drained and rinsed), 1 can (15 oz.) black beans (drained and rinsed), 1 can (15 oz.) pumpkin puree, 2½ cups chicken broth, and the cooked 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. Reduce heat to medium-low, cover the pot, and let it simmer gently for 20 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
  6. Adjust seasoning and serve: Taste the chili and adjust salt and pepper as needed. Serve hot with optional garnishes such as roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and slices of avocado for creamy richness and texture contrast.

Notes

  • You can substitute ground turkey or beef for the Italian sausage if preferred.
  • Use mild or hot Italian sausage depending on your spice preference.
  • For a vegetarian version, omit the sausage and use vegetable broth.
  • Leftovers store well in the refrigerator for up to 4 days and freeze well for up to 3 months.
  • Additional toppings like chopped cilantro, green onions, or jalapeños can enhance flavor.

Keywords: pumpkin chili, Italian sausage chili, fall recipes, autumn dinner, spicy chili, pumpkin puree recipes

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