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Pumpkin Chili Recipe

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★★★★★

4.1 from 46 reviews

This hearty Pumpkin Chili combines the savory flavors of spicy Italian sausage with the earthy sweetness of pumpkin puree, fire-roasted tomatoes, and a blend of warm spices. Perfect for a cozy meal, this chili is rich, flavorful, and garnished with toppings like sour cream, shredded sharp cheddar, avocado, and roasted pumpkin seeds for added texture and taste.

Ingredients

Scale

Meat and Vegetables

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

Spices

  • 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

Instructions

  1. Heat the Oil and Cook 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 8–10 minutes, breaking it into small pieces until browned and cooked through. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate to drain excess fat.
  2. Sauté Vegetables: In the same pot, add the chopped onion and red bell pepper. Cook for 10–12 minutes until the vegetables are softened and fragrant.
  3. Add Spices and Garlic: Stir in the chopped garlic, 2 teaspoons ground cumin, 1 ½ 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 aroma.
  4. Add Main Ingredients: Add the fire-roasted tomatoes (2 cans, 15 oz each, with their juice), drained and rinsed kidney beans (1 can, 15 oz), black beans (1 can, 15 oz), pumpkin puree (1 can, 15 oz), chicken broth (2 ½ cups), and the browned sausage back into the pot. Stir everything well to combine.
  5. Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let the chili simmer gently for 20 minutes, stirring occasionally to prevent sticking and blend flavors.
  6. Adjust Seasoning and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot, topped with your choice of garnishes such as roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and sliced avocado for added richness and texture.

Notes

  • Using fire-roasted tomatoes adds a smoky depth to the chili.
  • To make this chili spicier, add a pinch of cayenne pepper or use hotter sausage varieties.
  • For a vegetarian version, substitute the sausage with a plant-based protein and use vegetable broth instead of chicken broth.
  • The pumpkin puree adds a subtle sweetness and helps thicken the chili uniquely.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: Pumpkin chili, spicy Italian sausage chili, fall chili recipe, pumpkin puree chili, comforting chili, hearty stew

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