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–+ servings
Pumpkin Chili

Warm and Cozy Pumpkin Chili for Ultimate Fall Comfort

This Hearty Pumpkin Chili features rich flavors, protein, and fiber, perfect for autumn comfort.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can substitute with vegetable oil
  • 1 pound Ground Spicy Italian Sausage use ground turkey/chicken for leaner option
  • 1 Onion yellow or white onion works best
  • 1 Red Bell Pepper green bell pepper is a suitable alternative
  • 3 Garlic Cloves garlic powder can be used in a pinch
For the Spice Blend
  • 1 teaspoon Ground Cumin no direct substitute, but can omit if necessary
  • 1 tablespoon Chili Powder adjust quantity to taste or substitute with taco seasoning
  • 1 teaspoon Kosher Salt adjust according to taste
  • 1/2 teaspoon Ground Black Pepper freshly ground offers best flavor
  • pinch Ground Cinnamon can be omitted for a less sweet profile
For the Chili Mix
  • 1 can Fire-Roasted Tomatoes provides acidity and smokiness; regular diced tomatoes are a substitute
  • 1 can Kidney Beans swap for black beans or pinto beans if desired
  • 1 can Black Beans interchangeable with other beans
  • 1 cup Pumpkin Puree use freshly roasted pumpkin for a richer flavor
  • 2 cups Chicken Broth vegetable broth can be used for a vegetarian option

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the oil by heating 2 tablespoons of olive oil in a large Dutch oven over medium heat.
  2. Brown the sausage by adding 1 pound of ground spicy Italian sausage, cooking for about 8-10 minutes.
  3. Sauté the vegetables by adding 1 chopped onion and 1 diced red bell pepper, cooking for 10-12 minutes.
  4. Stir in the garlic and spices by adding 3 minced garlic cloves, 1 teaspoon ground cumin, 1 tablespoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of ground cinnamon, stirring for about 30 seconds.
  5. Combine the chili ingredients by pouring in 1 can of fire-roasted tomatoes, 1 can each of kidney beans and black beans, 1 cup of pumpkin puree, and 2 cups of chicken broth, returning the browned sausage to the pot.
  6. Bring to a boil by increasing the heat slightly and letting the mixture reach a gentle boil, stirring occasionally.
  7. Simmer and stir by reducing the heat to low and covering the pot to let the chili simmer for 20 minutes.
  8. Final seasoning and serve by tasting the chili and adjusting seasoning before serving hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 12gSugar: 8gVitamin A: 4000IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

For deeper flavors, refrigerate overnight before serving.

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