first class pumpkin chili vest

pumpkin chili

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Pumpkin Chili

This big ol' pot of chili is loaded with flavor and gets earthiness from the pumpkin puree, warmth from the cumin, and spice from the chili powder. Plus, the fire-roasted tomatoes really make the whole pot sing.

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 1/2 Tbsp. chili powder
  • 1 tsp. kosher salt, plus more to taste
  • 3/4 tsp. ground black pepper, plus more to taste
  • 1/2 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 1/2 c. chicken broth  
  • Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired

Direction

  1. In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. 
  2. 2Add the onion and bell pepper to the Dutch oven. Cook over medium heat, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook, stirring, for 30 seconds.
  3. 3Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and sausage. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld, about 20 minutes.
  4. 4Season with salt and pepper. Serve with pumpkin seeds, sour cream, cheese, and avocado.