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Pumpkin Chili Recipe

Pumpkin Chili Recipe
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★★★★★

5.2 from 12 reviews

This hearty and flavorful Pumpkin Chili combines spicy Italian sausage with fire-roasted tomatoes, beans, and creamy pumpkin puree for a comforting, protein-rich meal perfect for chilly days. The warm spices like cinnamon and cumin add depth and a subtle sweetness, balanced by savory ingredients and optional garnishes such as avocado, cheddar, and roasted pumpkin seeds.

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. 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 to 10 minutes, breaking it into pieces with a spoon, until browned and fully cooked. Use a slotted spoon to transfer the sausage to a paper towel-lined plate and set aside.
  2. Sauté vegetables: In the same pot, add the chopped onion and red bell pepper. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables have softened and started to caramelize.
  3. Add spices and garlic: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon. Cook the mixture for about 30 seconds to bloom the spices and release their aromas, stirring constantly to avoid burning.
  4. Add main liquids and beans: Pour in the fire-roasted tomatoes (with their juice), kidney beans, black beans, pumpkin puree, and chicken broth. Stir well to combine all the ingredients evenly.
  5. Simmer the chili: Return the browned sausage to the pot and stir it into the chili mixture. Bring the chili to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and let it simmer for 20 minutes, stirring occasionally to prevent sticking.
  6. Finalize and season: After simmering, taste the chili and adjust the seasoning with additional salt and black pepper if needed. Stir well to incorporate any adjustments.
  7. Serve and garnish: Ladle the hot pumpkin chili into bowls and offer garnishes such as roasted pumpkin seeds, a dollop of sour cream, shredded sharp cheddar cheese, and slices of fresh avocado for guests to customize their bowls.

Notes

  • You can substitute ground turkey or ground beef for the spicy Italian sausage for a different flavor profile.
  • For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
  • Adjust the chili powder level to control the spiciness.
  • Simmering longer will deepen the flavors; simmer up to 45 minutes if you prefer.
  • Leftovers keep well in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Serve with cornbread or warm tortillas for a complete meal.

Nutrition

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

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