Welcome to a warm embrace wrapped in a bowl—a cozy indulgence for chilly evenings. This Pumpkin Chili 🍂 offers a unique, spicy-sweet twist to the beloved classic chili recipe. Perfect for festive fall gatherings or those crisp autumn nights, it brings together the rich flavors of spicy Italian sausage, earthy pumpkin, and a medley of beans that create a delicious balance. It’s not just about flavor; this dish also brings comfort and warmth, making it an ideal centerpiece for your dinner table during the colder months.
The versatility of Pumpkin Chili knows no bounds. You can easily customize it to suit your tastes, whether you prefer an extra kick of spice or a hint of sweetness. Moreover, it’s gluten-free and packed with protein and fiber, making it a hearty option that’s nutritious as well! With simple ingredients and one pot, you can have a delicious meal ready without breaking a sweat. So, grab your favorite toppings like sour cream, cheddar cheese, or avocado, and let’s dive into this delightful recipe together!
Why You’ll Love This Pumpkin Chili
- Seasonal Favorite: Embrace the essence of fall with the warm flavors of pumpkin, cinnamon, and cozy spices.
- Easy Preparation: With minimal prep and cleanup, this one-pot meal is perfect for busy weeknights.
- Nutritious & Delicious: Packed with protein from sausage and beans, along with vitamins from fresh veggies, this chili is both satisfying and healthy.
- Customizable: Adjust the spice level, add toppings, or include your favorite vegetables to make it your own!
Preparation Phase & Tools to Use
Before embarking on your culinary adventure, ensuring that your kitchen is prepped and organized will make the cooking process smooth and enjoyable. Start by gathering all your ingredients and tools—a large pot or Dutch oven will be your primary cooking vessel, ideally one that holds at least 5 quarts. You’ll also need a cutting board, a sharp knife for chopping your vegetables, and measuring spoons for precision.
To enhance flavor, consider prepping your ingredients ahead of time. Chop the onion, bell pepper, and garlic, and measure out your spices. This not only saves time but ensures a hassle-free cooking experience. Don’t forget to rinse your beans! Have your delicious toppings on hand for the best presentation; after all, who can resist a bowl of chili topped with creamy sour cream and sharp cheddar cheese?
Ingredients
- 1 ½ tbsp chili powder
- ¾ tsp ground black pepper
- 1 (15 oz) can pumpkin purée
- 1 lb spicy Italian sausage, ground
- 2 (15 oz) cans fire-roasted tomatoes (with juice)
- 1 (15 oz) can kidney beans, drained & rinsed
- 2 ½ cups chicken broth
- 1 onion, chopped
- ½ tsp ground cinnamon
- 1 red bell pepper, chopped
- 1 tbsp olive oil
- 3 garlic cloves, chopped
- 1 (15 oz) can black beans, drained & rinsed
- 2 tsp ground cumin
- 1 tsp kosher salt (plus more to taste)
- Optional toppings: sour cream, shredded sharp cheddar, sliced avocado, roasted pumpkin seeds
Instructions
Step 1: Brown the Sausage
Start by heating olive oil in a large pot over medium heat. This is essential as it prevents the sausage from sticking to the pan. Once the oil is hot, add the ground spicy Italian sausage. Allow it to brown beautifully for about 8–10 minutes, using a spatula or wooden spoon to break it apart as it cooks. Once it’s cooked through and has developed a lovely golden color, remove the sausage from the pot and set it aside for later.
Step 2: Sauté the Vegetables
In the same pot, with the flavorful remnants left from the sausage, add the chopped onion and red bell pepper. Sauté for approximately 10–12 minutes until they’re soft and aromatic. This step is crucial as it builds the foundation of flavors for your chili. After the veggies are tender, stir in the minced garlic, ground cumin, chili powder, kosher salt, ground black pepper, and cinnamon. Cook this fragrant mixture for another 30 seconds to bloom the spices and release their essential oils.
Step 3: Combine Ingredients
Now it’s time for the stars of the show! Add the fire-roasted tomatoes (with their juices), drained kidney beans, black beans, pumpkin purée, and chicken broth to the pot. Don’t forget to drop the browned sausage back in! Stir everything together, ensuring that the ingredients are well combined. Raise the heat to bring the chili to a boil, then reduce it to a gentle simmer. Cover the pot and let it cook for about 20 minutes, stirring occasionally. This simmering time allows the flavors to meld together beautifully.
Step 4: Final Touches
After simmering, taste your chili and adjust the seasoning as needed. This is your opportunity to enhance the flavors—add more salt or spices if desired. When everything is to your liking, scoop the chili into bowls and garnish with your favorite toppings. Sour cream, cheddar cheese, sliced avocado, and roasted pumpkin seeds all work wonderfully for a delightful finishing touch!
Variations
- Protein: Swap the spicy Italian sausage for turkey sausage, ground beef, or even a plant-based protein for a vegetarian version.
- Vegetables: Toss in more veggies like zucchini, corn, or diced carrots to boost nutrition and flavor.
- Spices: Experiment with spices like smoked paprika or cayenne pepper if you like it extra spicy!
Cooking Notes
- For a thicker chili, let it simmer uncovered for the last 5-10 minutes.
- If using fresh pumpkin, you’ll need to cook it down to get a similar consistency to canned pumpkin purée.
Serving Suggestions
- Serve with warm, crusty bread or cornbread for dipping.
- This chili pairs wonderfully with a crisp, green salad to balance out the meal.
Tips
- Make a double batch and freeze half for busy nights!
- Consider adding lime juice just before serving for a zesty kick.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 25g
- Sodium: 800mg
FAQs
How long does Pumpkin Chili last in the fridge?
Pumpkin Chili can last up to 5 days in the refrigerator when stored in an airtight container.
Can I freeze Pumpkin Chili?
Yes, this chili freezes well for up to 3 months. Just allow it to cool before transferring it to a freezer-safe container.
Is Pumpkin Chili vegetarian-friendly?
It can be easily made vegetarian by substituting the sausage with a plant-based option and ensuring vegetable broth is used.
How spicy is Pumpkin Chili?
The spice level depends on the Italian sausage and chili powder used. Feel free to adjust the amount or use milder sausage for less heat.
Conclusion
There you have it—a delightful Pumpkin Chili recipe that will not only warm your heart but also bring happiness to your table. This dish encapsulates the comforting essence of fall while being healthy and easy to make. Whether enjoyed on a chilly night or shared at a festive gathering with friends and family, Pumpkin Chili is sure to make a lasting impression. Dive in and explore the variations to truly make this recipe your own. Don’t forget to share your experiences in the comments below, and happy cooking!
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Cozy Pumpkin Chili for Chilly Evenings
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A warm embrace wrapped in a bowl, this Cozy Pumpkin Chili offers a unique, spicy-sweet twist to the beloved classic chili recipe.
Ingredients
- 1 ½ tbsp chili powder
- ¾ tsp ground black pepper
- 1 (15 oz) can pumpkin purée
- 1 lb spicy Italian sausage, ground
- 2 (15 oz) cans fire-roasted tomatoes (with juice)
- 1 (15 oz) can kidney beans, drained & rinsed
- 2 ½ cups chicken broth
- 1 onion, chopped
- ½ tsp ground cinnamon
- 1 red bell pepper, chopped
- 1 tbsp olive oil
- 3 garlic cloves, chopped
- 1 (15 oz) can black beans, drained & rinsed
- 2 tsp ground cumin
- 1 tsp kosher salt (plus more to taste)
- Optional toppings: sour cream, shredded sharp cheddar, sliced avocado, roasted pumpkin seeds
Instructions
- Start by heating olive oil in a large pot over medium heat. Once the oil is hot, add the ground spicy Italian sausage. Allow it to brown beautifully for about 8–10 minutes. Once it’s cooked through and has developed a lovely golden color, remove the sausage from the pot and set it aside.
- In the same pot, with the flavorful remnants left from the sausage, add the chopped onion and red bell pepper. Sauté for approximately 10–12 minutes until they’re soft and aromatic. After the veggies are tender, stir in the minced garlic, ground cumin, chili powder, kosher salt, ground black pepper, and cinnamon. Cook this fragrant mixture for another 30 seconds.
- Add the fire-roasted tomatoes (with their juices), drained kidney beans, black beans, pumpkin purée, and chicken broth to the pot. Stir everything together, ensuring that the ingredients are well combined. Raise the heat to bring the chili to a boil, then reduce it to a gentle simmer. Cover the pot and let it cook for about 20 minutes, stirring occasionally.
- After simmering, taste your chili and adjust the seasoning as needed. When everything is to your liking, scoop the chili into bowls and garnish with your favorite toppings.
Notes
For a thicker chili, let it simmer uncovered for the last 5-10 minutes. If using fresh pumpkin, you’ll need to cook it down to get a similar consistency to canned pumpkin purée.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 800 mg
- Protein: 25 g