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Pumpkin Chili Recipe

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★★★★★

4.6 from 77 reviews

Pumpkin Chili is a hearty, flavorful twist on classic chili, combining the earthy sweetness of pumpkin puree with spicy Italian sausage, beans, and fire-roasted tomatoes. This comforting dish is perfect for cold evenings and delivers a balanced blend of smoky, spicy, and subtly sweet flavors. It’s versatile enough to be made vegetarian or vegan and ideal for meal prep, entertaining, or cozy family dinners.

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 (Optional)

  • Roasted pumpkin seeds
  • Sour cream
  • Shredded sharp cheddar cheese
  • Avocado slices

Instructions

  1. Heat Oil and Brown Sausage: In a large Dutch oven, heat the olive oil over medium heat. Add the 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 it aside on 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 translucent, stirring occasionally to prevent sticking.
  3. Add Spices and Garlic: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and cinnamon. Cook for about 30 seconds, allowing the spices to bloom and release their aroma without burning.
  4. Combine Remaining Ingredients: Add the fire-roasted tomatoes (with their juice), kidney beans, black beans, pumpkin puree, chicken broth, and the browned sausage back to the pot. Stir thoroughly to combine all ingredients evenly.
  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 it simmer for 20 minutes, stirring occasionally to prevent sticking and ensure flavors meld.
  6. Final Seasoning and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot with your choice of garnishes such as sour cream, shredded cheddar cheese, sliced avocado, and roasted pumpkin seeds for added texture and flavor enhancement.

Notes

  • This chili can be made vegetarian by omitting the sausage and adding an extra can of beans or plant-based meat alternatives. Use vegetable broth instead of chicken broth in that case.
  • For added sweetness and texture, try adding corn kernels or diced sweet potatoes.
  • To increase the heat level, incorporate chipotle peppers in adobo sauce or a pinch of cayenne pepper.
  • Chili tastes even better the next day, making it perfect for meal prep and leftovers.
  • This chili freezes well for up to three months. Thaw and reheat gently on the stovetop or microwave.
  • Use different beans like pinto, navy, or cannellini for variety.
  • For a creamier consistency, stir in a splash of heavy cream or coconut milk just before serving.

Keywords: pumpkin chili, autumn chili recipe, Italian sausage chili, hearty pumpkin soup, fall comfort food, spicy chili, fire-roasted tomato chili, easy chili recipe

Find it online: https://messykitchenmagic.com/pumpkin-chili-recipe-2/