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Pumpkin Chili

Cozy Up with Hearty Pumpkin Chili for Ultimate Comfort

Enjoy a warm bowl of Pumpkin Chili that combines spicy Italian sausage with creamy pumpkin puree for a perfect autumn meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be substituted with avocado oil
  • 1 pound Ground Spicy Italian Sausage Substitute with turkey sausage or plant-based alternative for vegetarian option
  • 1 Onion Yellow or sweet onions work as substitutes
  • 1 Red Bell Pepper Feel free to use any color bell pepper
  • 3 Garlic Cloves Garlic powder can be used as an alternative
  • 1 teaspoon Ground Cumin Replace with coriander for a different flavor profile
  • 2 tablespoons Chili Powder Can be swapped with smoked paprika for a milder kick
  • 1 teaspoon Kosher Salt Adjust to taste, or use soy sauce for a low-sodium option
  • ½ teaspoon Ground Black Pepper White pepper serves as an alternative
  • ½ teaspoon Ground Cinnamon Adds a warm, sweet spice
For the Chili
  • 2 cans Fire-Roasted Tomatoes Regular diced tomatoes can also replace them
  • 1 can Kidney Beans Substitute with pinto beans or chickpeas
  • 1 can Black Beans
  • 1 can Pumpkin Puree Fresh roasted pumpkin can be used instead
  • 2 ½ cups Chicken Broth Replace with vegetable broth for a vegetarian dish
For the Garnishes
  • Garnishes (to taste) Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and avocado

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering, about 2 minutes.
  2. Add 1 pound of ground spicy Italian sausage, breaking it into smaller pieces. Cook for 8-10 minutes until browned, then remove and set aside.
  3. Using the same pot, sauté one chopped onion and one diced red bell pepper for about 10-12 minutes until translucent.
  4. Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 2 tablespoons of chili powder, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ½ teaspoon of ground cinnamon. Cook for 30 seconds.
  5. Add 2 cans of fire-roasted tomatoes, 1 can of kidney beans, 1 can of black beans, 1 can of pumpkin puree, and the cooked sausage back into the pot with 2 ½ cups of chicken broth. Stir well.
  6. Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with your choice of roasted pumpkin seeds, sour cream, shredded cheddar cheese, or avocado slices.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 1500IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

Pumpkin Chili can be made ahead and tastes even better the next day. For best results, let it sit in the fridge overnight to enhance flavors.

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