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Prize-Winning Pumpkin Chili

Delicious Prize-Winning Pumpkin Chili for Cozy Nights

This Prize-Winning Pumpkin Chili with Spicy Italian Sausage is a comforting one-pot meal that is quick to prepare and nutritious.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 1 pound Ground Spicy Italian Sausage can use ground turkey or plant-based sausage
  • 1 medium Onion can substitute with shallots
  • 1 medium Red Bell Pepper can use yellow or green bell peppers
  • 3 cloves Garlic can substitute with garlic powder
For the Spices
  • 2 teaspoons Ground Cumin can substitute with ground coriander
  • 2 tablespoons Chili Powder can blend with paprika and cayenne for variety
  • 1 teaspoon Kosher Salt can use regular salt instead
  • 0.5 teaspoon Ground Black Pepper
  • 0.25 teaspoon Ground Cinnamon
For the Bulk
  • 2 cans Fire-Roasted Tomatoes can substitute with regular canned tomatoes
  • 1 can Kidney Beans can substitute with black beans, pinto beans, or chickpeas
  • 1 can Black Beans
  • 1 can Pumpkin Puree can use fresh roasted pumpkin
  • 2.5 cups Chicken Broth can substitute with vegetable broth
For Garnishing
  • 0.5 cup Roasted Pumpkin Seeds consider toasting for extra flavor
  • 1 cup Sour Cream can use Greek yogurt as a healthier option
  • 1 cup Shredded Sharp Cheddar Cheese can replace with crumbled feta
  • 1 medium Avocado can add diced jalapeños for spice

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering.
  2. Add 1 pound of ground spicy Italian sausage to the pot and cook for 8–10 minutes, breaking it apart.
  3. Remove the browned sausage. In the same pot, add a chopped onion and a diced red bell pepper, cooking for 10–12 minutes.
  4. Stir in 3 minced garlic cloves, 2 teaspoons of ground cumin, 2 tablespoons of chili powder, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ¼ teaspoon of ground cinnamon. Cook for about 30 seconds.
  5. Add 2 cans of fire-roasted tomatoes, 1 can each of kidney beans and black beans, and 1 can of pumpkin puree. Pour in 2½ cups of chicken broth and return the sausage. Stir to combine.
  6. Increase heat to bring the mixture to a gentle boil for about 5 minutes.
  7. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
  8. Taste and adjust seasonings to your preference.
  9. Ladle into bowls, garnishing with roasted pumpkin seeds, sour cream, cheddar cheese, and diced avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 25000IUVitamin C: 40mgCalcium: 200mgIron: 3mg

Notes

Let the chili sit overnight for best flavor. Store in airtight containers for up to 7 days in the fridge or freeze for up to 3 months.

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