Pumpkin Chili Recipe
Hearty & cozy, this Easy Savory Pumpkin Chili blends sausage, beans, fire-roasted tomatoes, and pumpkin puree for a bold fall dinner. Ready in 45 minutes, topped with cheese or sour cream this is perfect for crisp nights.
Servings 8
Calories 356kcal
Ingredients
- 1 Tablespoon Olive Oil
- 1 pound Italian Sausage used mild/sweet, can use spicy
- 1 onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 1/2 Tablespoons chili powder
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 2 15 oz. Cans fire roasted diced tomatoes
- 1 15 oz. Can black beans drained and rinsed
- 1 15 oz. Can pumpkin puree not pumpkin pie filling
- 2 1/2 Cups chicken broth
- Cheddar cheese sour cream, parsley (optional for garnish)
Instructions
- In a large Stock pot or Dutch oven, heat oil over medium heat. Add sausage and cook stirring to break up pieces, until browned and cooked through, about 10 minutes.
- Add onion, garlic, bell peppers, and spices to sausage and cook until vegetables are tender, about 10 minutes.
- Stir in tomatoes, pumpkin, beans, and chicken broth. Bring to a boil over medium heat. Reduce heat to low, cover and cook 20 minutes. Be sure to stir occasionally.
- Check seasoning and adjust to your liking. Serve topped with shredded cheddar cheese, sour cream, and parsley if desired.
Nutrition
Serving: 1g | Calories: 356kcal | Carbohydrates: 27g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Cholesterol: 38mg | Sodium: 1240mg | Fiber: 9g | Sugar: 7g