Description
This spicy pumpkin chili is a hearty and healthy fall pumpkin chili recipe perfect for cozy dinners. Featuring fire-roasted tomatoes and beans, it brings creamy pumpkin chili and pumpkin and bean chili together in a delicious way.
Ingredients
Scale
- 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 the olive oil in a large Dutch oven over medium heat.
- Cook the Italian sausage for 8–10 minutes until browned and cooked through then remove and set aside.
- In the same pot, cook the chopped onion and bell pepper for 10–12 minutes until softened.
- Stir in garlic ground cumin chili powder salt black pepper and cinnamon and cook for 30 seconds.
- Add tomatoes kidney beans black beans pumpkin puree chicken broth and browned sausage and stir to combine.
- Bring to a boil reduce heat to medium-low cover and simmer for 20 minutes stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve hot with garnishes like sour cream cheddar cheese avocado and pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 370 kcal