Pumpkin Chili Cozy Fall (Printer-Friendly Version)
Warm, smoky chili with pumpkin, Italian sausage, and classic spices perfect for cozy fall evenings.
# What You'll Need:
→ Fats and Oils
01 -
1 tablespoon olive oil
→ Meat
02 -
1 pound ground spicy Italian sausage
→ Vegetables
03 -
1 medium onion, chopped
04 -
1 red bell pepper, chopped
05 -
3 garlic cloves, minced
→ Spices and Seasonings
06 -
2 teaspoons ground cumin
07 -
1½ tablespoons chili powder
08 -
1 teaspoon kosher salt, plus more to taste
09 -
¾ teaspoon ground black pepper, plus more to taste
10 -
½ teaspoon ground cinnamon
→ Canned Goods
11 -
2 (15-ounce) cans fire-roasted tomatoes, undrained
12 -
1 (15-ounce) can kidney beans, drained and rinsed
13 -
1 (15-ounce) can black beans, drained and rinsed
14 -
1 (15-ounce) can pumpkin puree
→ Liquids
15 -
2½ cups chicken broth
→ Garnishes
16 -
Roasted pumpkin seeds
17 -
Sour cream
18 -
Shredded sharp cheddar cheese
19 -
Sliced avocado
# Steps to Follow:
01 -
In a large Dutch oven, warm olive oil over medium heat.
02 -
Add ground spicy Italian sausage and cook, breaking into pieces, for 8 to 10 minutes until browned and cooked through. Remove with a slotted spoon and set aside on paper towels.
03 -
In the same pot, add chopped onion and red bell pepper; cook for 10 to 12 minutes until softened.
04 -
Stir in minced garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon. Cook for 30 seconds to release aromas.
05 -
Add fire-roasted tomatoes with juices, kidney beans, black beans, pumpkin puree, chicken broth, and the browned sausage. Stir to combine evenly.
06 -
Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
07 -
Taste and adjust salt and pepper as needed. Serve hot garnished with roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and sliced avocado.
# Additional Tips:
01 -
For a vegan variation, omit sausage and substitute with additional beans or plant-based protein; replace chicken broth with vegetable broth.
02 -
This chili tastes better after resting overnight, allowing flavors to meld.
03 -
Freezes well up to three months in airtight containers; reheat gently before serving.