Pumpkin Chili
Rich and hearty pumpkin chili made with sausage, beans, and bold spices. Perfect for cozy fall nights or feeding a crowd.
Equipment
- - Dutch oven
- - Wooden spoon
- - Can opener
- Knife and cutting board
Ingredients
- - 1 Tbsp olive oil
- - 1 lb ground spicy Italian sausage
- - 1 medium onion chopped
- - 1 red bell pepper chopped
- - 3 garlic cloves minced
- - 2 tsp ground cumin
- - 1½ Tbsp chili powder
- - 1 tsp kosher salt
- - ¾ tsp black pepper
- - ½ tsp cinnamon
- - 2 15 oz cans fire-roasted tomatoes
- - 1 15 oz can kidney beans
- - 1 15 oz can black beans
- - 1 15 oz can pumpkin purée
- - 2½ cups chicken broth
- **Optional toppings:**
- - Sour cream
- - Shredded cheddar
- - Avocado
- - Roasted pumpkin seeds
Instructions
- Heat oil in a Dutch oven over medium heat. Brown sausage. Remove and drain.
- Sauté onion and pepper until soft. Add garlic, spices; stir 30 sec.
- Stir in tomatoes, beans, pumpkin, broth, and cooked sausage.
- Bring to boil, then reduce heat. Cover and simmer 20–25 mins.
- Adjust seasoning. Serve hot with toppings.
Notes
- Make vegetarian by skipping sausage
- Freeze for up to 3 months
- Great for meal prep or gatherings
- Freeze for up to 3 months
- Great for meal prep or gatherings