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Pumpkin Chili

This pumpkin chili is a delightful fusion of cozy fall flavors and hearty ingredients, perfect for warming up on chilly evenings. It's easy to make and a huge hit with both kids and adults.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat Ingredients
  • 1 lb Italian sausage Can substitute with ground turkey or plant-based sausage.
Canned Ingredients
  • 1 can black beans, drained and rinsed
  • 1 can fire-roasted tomatoes
  • 1 cup pumpkin puree Canned or homemade.
Vegetable Ingredients
  • 1 onion, diced
  • 2 cloves garlic, minced
Liquid Ingredients
  • 2 cups vegetable broth
Spices
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
Cooking Ingredients
  • Olive oil for cooking

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the diced onion and minced garlic, cooking until softened and fragrant.
  3. Introduce the Italian sausage, breaking it apart as it browns.
Cooking
  1. Stir in the black beans, fire-roasted tomatoes, and pumpkin puree until mixed.
  2. Pour in the vegetable broth for added depth and stir well.
  3. Season with chili powder, cumin, salt, and pepper to enhance the flavors.
  4. Bring the chili to a boil, then lower the heat to let it simmer for about 30 minutes, stirring occasionally.

Notes

Pumpkin chili keeps well in the refrigerator for up to five days. For longer storage, freeze individual portions up to three months. Consider garnishing with fresh cilantro, sliced avocado, or a dollop of sour cream when serving.