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–+ servings
Pumpkin Chili

Comforting Pumpkin Chili: A Hearty Fall Favorite!

This Pumpkin Chili is a hearty, comforting dish perfect for fall gatherings, with customizable ingredients to suit any dietary need.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For a Hearty Base
  • 2 tablespoons olive oil substitute with vegetable oil for a lighter option
  • 1 pound ground spicy Italian sausage can be replaced with ground turkey for a leaner version
  • 1 medium onion use yellow or white onion for best results
  • 1 medium red bell pepper green bell pepper can be used if preferred
  • 4 cloves garlic substitute with garlic powder (1 clove = 1/8 tsp garlic powder)
For Seasoning & Depth
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder adjust the amount to taste
  • 1 teaspoon kosher salt adjust to taste
  • 0.5 teaspoon black pepper adjust to taste
  • 1 teaspoon ground cinnamon
For the Filling Texture
  • 1 can fire-roasted tomatoes regular canned tomatoes can work but lack smokiness
  • 1 can kidney beans substitute with any canned beans as needed
  • 1 can black beans pinto beans are a good substitute if desired
  • 1 cup pumpkin puree fresh roasted pumpkin can be used but is more labor-intensive
  • 2 cups chicken broth replace with vegetable broth for a vegetarian version

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Pumpkin Chili
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
  2. Add 1 pound of ground spicy Italian sausage, breaking it apart. Cook for 8-10 minutes until browned.
  3. Sauté 1 chopped onion and 1 diced red bell pepper in the same pot for 10-12 minutes until softened.
  4. Stir in 4 minced garlic cloves, 1 teaspoon ground cumin, 2 tablespoons chili powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook for 30 seconds.
  5. Add 1 can of fire-roasted tomatoes, 1 can of kidney beans, 1 can of black beans, 1 cup of pumpkin puree, and 2 cups of chicken broth to the pot. Stir well.
  6. Bring to a boil, then reduce to low and cover. Let simmer for 20 minutes, stirring occasionally.
  7. Adjust seasonings to taste and serve hot, garnished with favorite toppings like sour cream or avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 8gVitamin A: 5000IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

Allow the chili to rest overnight for enhanced flavor. Freeze leftovers for up to 3 months.

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