Pumpkin Chili
This hearty pumpkin chili brings together spicy sausage, smoky spices, and creamy pumpkin for a cozy fall favorite. It’s fast, filling, and freezer-friendly!
Equipment
- - Large Dutch oven
- Wooden spoon
- Ladle
- - Can opener
Ingredients
- - 1 tbsp olive oil
- - 1 lb spicy Italian sausage
- - 1 onion chopped
- - 1 red bell pepper chopped
- - 3 cloves garlic chopped
- - 2 tsp ground cumin
- - 1½ tbsp chili powder
- - 1 tsp kosher salt
- - ¾ tsp black pepper
- - ½ tsp ground cinnamon
- - 2 15-oz cans fire-roasted tomatoes
- - 1 15-oz can kidney beans, drained
- - 1 15-oz can black beans, drained
- - 1 15-oz can pumpkin puree
- - 2½ cups chicken broth
- - Toppings: sour cream cheddar, avocado, pepitas (optional)
Instructions
- Heat oil in Dutch oven. Brown sausage 8–10 min. Remove and set aside.
- Sauté onion and pepper 10–12 min. Add garlic and spices; cook 30 sec.
- Stir in tomatoes, beans, pumpkin, broth, and sausage. Bring to boil.
- Reduce to simmer. Cover and cook 20 min, stirring occasionally.
- Adjust seasoning. Serve hot with toppings of choice.
Notes
- Swap sausage for vegan ground for vegetarian version
- Can be made ahead or frozen
- Add a splash of lime juice before serving for brightness
- Can be made ahead or frozen
- Add a splash of lime juice before serving for brightness