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Pumpkin Chili Recipe

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4.5 from 10 reviews

A hearty and flavorful pumpkin chili combining spicy Italian sausage with smoky fire-roasted tomatoes, beans, and warm spices. Perfect for a comforting fall or winter meal, topped with creamy sour cream, sharp cheddar, and crunchy roasted pumpkin seeds.

Ingredients

Meat and Vegetables

  • 1 lb ground spicy Italian sausage
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, chopped

Spices and Seasonings

  • 1 tbsp olive oil
  • 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

Liquids and Canned Goods

  • 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, sliced

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 aside on a paper towel-lined plate.
  2. Sauté vegetables: In the same pot, add the chopped onion and red bell pepper. Cook for 10–12 minutes until softened and fragrant.
  3. Bloom spices: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon. Cook for 30 seconds to release the spices' aromas and flavors.
  4. Add liquids and combine: Pour in the fire-roasted tomatoes with their juices, kidney beans, black beans, pumpkin puree, chicken broth, and return the browned sausage to the pot. Stir everything together to combine well.
  5. Simmer: Bring the chili to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for 20 minutes. Stir occasionally to prevent sticking and to blend flavors.
  6. Adjust seasoning and serve: Taste the chili and add additional salt and pepper as desired. Serve the pumpkin chili hot, garnished with roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and sliced avocado for extra creaminess and crunch.

Notes

  • Use spicy Italian sausage for a flavorful kick, or substitute with mild sausage if preferred.
  • To make this chili vegetarian, omit the sausage and substitute chicken broth with vegetable broth.
  • For a thicker chili, simmer uncovered for the last 5–10 minutes to reduce excess liquid.
  • Roasted pumpkin seeds add a nice crunchy texture; you can toast them in a dry skillet until golden.
  • Leftovers refrigerate well for up to 3 days and taste even better the next day after flavors meld.
  • Adjust the chili powder amount to suit your heat preference.

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