Why Make This Recipe
Pumpkin chili is a delicious twist on traditional chili. It’s warm, comforting, and full of flavor. The pumpkin adds a natural sweetness and creamy texture, making it a perfect dish for chilly days. Plus, it’s packed with nutrients and can easily be made in one pot, which means less cleanup for you!
How to Make Pumpkin Chili
Ingredients
- 1 pound Italian sausage
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 can pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Directions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened.
- Add the Italian sausage, breaking it apart as you cook. Cook until browned.
- Stir in the chili powder and cumin. Cook for another minute to release their flavors.
- Add the black beans, fire-roasted tomatoes, pumpkin puree, and vegetable broth. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings like cheese or sour cream.
How to Serve Pumpkin Chili
Enjoy pumpkin chili hot in a bowl. It pairs wonderfully with cornbread or crusty bread on the side. You can also top it with shredded cheese, sour cream, fresh cilantro, or avocado for added flavor and texture.
How to Store Pumpkin Chili
Leftover pumpkin chili can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, pour the cooled chili into freezer bags or containers, leaving room for expansion. It will last up to 3 months in the freezer.
Tips to Make Pumpkin Chili
- For a spicier chili, add diced jalapeños or a splash of hot sauce.
- If you want a vegetarian version, replace the sausage with a hearty plant-based substitute and use vegetable broth.
- Let the chili sit for a while before serving. The flavors blend better as it cools.
Variation
You can add corn, bell peppers, or zucchini for extra veggies. If you want a sweeter taste, consider adding a bit of maple syrup or brown sugar.
FAQs
1. Can I make this chili in a slow cooker?
Yes! Brown the sausage and sauté the onions and garlic first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
2. Is pumpkin chili healthy?
Yes, pumpkin is rich in vitamins and fiber. Combined with beans, it makes for a nutritious meal.
3. Can I use fresh pumpkin?
Absolutely! Just cook and puree the fresh pumpkin before adding it to the chili. It will taste delicious!
Pumpkin Chili
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A delicious twist on traditional chili, this pumpkin chili is warm, comforting, and packed with flavor.
Ingredients
- 1 pound Italian sausage
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 can pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened.
- Add the Italian sausage, breaking it apart as you cook. Cook until browned.
- Stir in the chili powder and cumin. Cook for another minute to release their flavors.
- Add the black beans, fire-roasted tomatoes, pumpkin puree, and vegetable broth. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings.
Notes
For a spicier chili, add diced jalapeños or a splash of hot sauce. For a vegetarian version, replace the sausage with a hearty plant-based substitute.