Description
A delicious and hearty pumpkin chili recipe inspired by the Pioneer Woman. This cozy dish combines the flavors of pumpkin, sausage, beans, and warm spices for a perfect fall meal.
Ingredients
Ground Sausage:
1 pound
Olive Oil:
1 tablespoon
Onion:
1 medium, chopped
Red Bell Pepper:
1, chopped
Garlic Cloves:
3, minced
Ground Cumin:
2 teaspoons
Chili Powder:
1 ½ tablespoons
Ground Cinnamon:
½ teaspoon
Kosher Salt:
1 teaspoon
Ground Black Pepper:
¾ teaspoon
Fire-Roasted Diced Tomatoes:
2 cans (15 oz each), undrained
Kidney Beans:
1 can (15 oz), drained and rinsed
Black Beans:
1 can (15 oz), drained and rinsed
Pumpkin Purée:
1 can (15 oz)
Chicken Broth:
2 ½ cups
Instructions
- Brown the Sausage: Heat olive oil in a large pot. Add sausage and cook until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, sauté onion and pepper until softened. Add garlic, cumin, chili powder, cinnamon, salt, and pepper.
- Combine Ingredients: Return sausage to pot. Stir in tomatoes, beans, pumpkin, and broth.
- Simmer: Bring to a simmer, cover, and cook for 20 minutes.
- Adjust Seasoning: Taste and adjust seasoning. Serve with desired toppings.
Notes
- For a vegetarian version, omit the sausage and add an extra can of beans.
- This chili tastes even better the next day, perfect for meal prep.
- Use 100% pumpkin purée, not pumpkin pie filling, for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 7g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 55mg
