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–+ servings
Pumpkin Chili

Cozy Up with Our Hearty Pumpkin Chili Recipe

This hearty pumpkin chili blends pumpkin puree with spicy sausage for a warm, gluten-free meal that's perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Avocado oil can be substituted.
  • 1 pound Ground Spicy Italian Sausage Ground turkey or plant-based alternative for vegetarian option.
  • 1 medium Onion Shallots can be swapped for a milder taste.
  • 1 medium Red Bell Pepper Any bell pepper variety can be used.
  • 4 cloves Garlic Fresh is preferred; garlic powder works in a pinch.
  • 1 teaspoon Ground Cumin Substitute with coriander for variation.
  • 1 tablespoon Chili Powder Adjust according to spice preference.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 0.5 teaspoon Ground Black Pepper Adjust to taste.
  • 0.5 teaspoon Ground Cinnamon Omit or reduce for less sweetness.
For the Main Ingredients
  • 1 14-ounce can Fire-Roasted Tomatoes Regular canned tomatoes can be used.
  • 1 can Kidney Beans Drain and rinse before adding.
  • 1 can Black Beans Drain and rinse before adding.
  • 1 cup Pumpkin Puree Roasted and blended fresh pumpkin is a great alternative.
  • 2 cups Chicken Broth Vegetable broth for vegetarian option.
For the Garnish
  • 0.25 cup Roasted Pumpkin Seeds
  • 0.5 cup Sour Cream Greek yogurt is a healthy alternative.
  • 1 cup Shredded Sharp Cheddar Cheese Substitute with a dairy-free cheese for a vegan option.
  • 1 medium Avocado Great source of healthy fats.

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 1-2 minutes.
  2. Add the ground spicy Italian sausage and cook for 8-10 minutes until browned. Transfer to a plate lined with paper towels.
  3. In the same pot, add the chopped onion and diced red bell pepper. Sauté for 10-12 minutes until tender.
  4. Add minced garlic cloves, ground cumin, chili powder, kosher salt, ground black pepper, and ground cinnamon. Stir for 30 seconds.
  5. Pour in fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, and chicken broth. Mix and return the sausage to the pot.
  6. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
  7. Taste and adjust seasoning as needed.
  8. Serve garnished with roasted pumpkin seeds, sour cream, cheddar cheese, and avocado.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Let the chili sit for at least 30 minutes before serving for better flavor. Store leftovers for up to 3 days in the fridge or freeze for up to 3 months.

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