Pumpkin Chili with Spicy Italian Sausage and Bean Medley Recipe
This hearty Pumpkin Chili combines the warm spices of chili powder and cumin with the unique sweetness of pumpkin puree, creating a rich and comforting dish. Featuring spicy Italian sausage and a blend of beans, vegetables, and fire-roasted tomatoes, this chili is perfect for cozy dinners and garnished with roasted pumpkin seeds, sour cream, cheddar cheese, and avocado for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
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
- Heat Olive Oil: In a large Dutch oven, heat the olive oil over medium heat to prepare for cooking the sausage and vegetables.
- Cook Sausage: Add the ground spicy Italian sausage to the pot and cook for 8–10 minutes, breaking it into pieces with a spoon until browned and fully cooked. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat.
- 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.
- Add Spices and Garlic: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon. Cook for about 30 seconds to bloom and release the flavors of the spices.
- Add Liquids and Main Ingredients: Pour in the fire-roasted tomatoes (with their juice), kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage. Stir well to combine all ingredients evenly in the pot.
- Simmer Chili: Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let the chili simmer for 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Season to Taste: After simmering, taste the chili and adjust the salt and black pepper as needed to suit your preference.
- Serve with Garnishes: Serve the pumpkin chili hot, topped with optional garnishes such as roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and slices of avocado for added creaminess and texture.
Notes
- For a vegetarian version, substitute the Italian sausage with plant-based sausage or additional beans and vegetables.
- Adjust the chili powder depending on your heat preference; reduce it for a milder chili or add more for a spicier kick.
- Using fire-roasted tomatoes adds a smoky depth; regular diced tomatoes can be used as a substitute.
- Letting the chili simmer longer (up to an hour) can deepen the flavors even further.
- Leftovers taste great and can be refrigerated for up to 4 days or frozen for up to 3 months.
Keywords: pumpkin chili, spicy sausage chili, fall recipe, comforting chili, fire-roasted tomatoes chili, pumpkin puree recipe
