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–+ servings
Pumpkin Chili

Cozy Up with Hearty Pumpkin Chili for Comforting Evenings

Warm your soul with this Pumpkin Chili, a delightful autumn dish that combines spices and creamy pumpkin for comfort.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be substituted with canola oil.
  • 1 pound Ground Spicy Italian Sausage Substitute with ground turkey or meat alternative for a leaner option.
  • 1 medium Onion Yellow onion can work if preferred.
  • 1 medium Red Bell Pepper Use green bell pepper for a slightly grassier flavor.
  • 3 cloves Garlic Use garlic powder (1/4 tsp per clove) as a substitute.
For Seasoning
  • 1 teaspoon Ground Cumin No direct substitute, but coriander can complement.
  • 2 tablespoons Chili Powder Adjust quantity for desired spice level.
  • 1 teaspoon Kosher Salt Substitute with regular salt, adjusting based on taste.
  • 1/2 teaspoon Ground Black Pepper White pepper can be used for milder flavor.
  • 1/2 teaspoon Ground Cinnamon Nutmeg can be used sparingly in its place.
For the Chili
  • 28 ounces Fire-Roasted Tomatoes Regular canned tomatoes can be substituted.
  • 15 ounces Kidney Beans Substitute with any type of canned beans.
  • 15 ounces Black Beans Additional beans can be used as a replacement.
  • 15 ounces Pumpkin Puree Mashed sweet potato can be used in similar volume.
  • 2 cups Chicken Broth Use vegetable broth for a vegetarian version.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Pumpkin Chili
  1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
  2. Add ground spicy Italian sausage and sauté for 8-10 minutes until browned.
  3. Remove sausage and add chopped onion and red bell pepper, sautéing for 10-12 minutes until softened.
  4. Stir in minced garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon, cooking for 30 seconds.
  5. Add fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, and the cooked sausage, stirring well.
  6. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes.
  7. Taste and adjust seasoning as needed before serving.
  8. Ladle into bowls and garnish with options like sour cream or fresh herbs.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 40mgCalcium: 5mgIron: 15mg

Notes

Let it sit for a day in the fridge for deeper flavors. Can be frozen for up to 3 months.

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