Why Make This Recipe
Pumpkin chili is a great dish for cooler days. It combines the hearty flavors of pumpkin and sausage with beans and spices, making it warm and filling. This recipe is easy to make and perfect for family dinners or meal prep. Plus, it’s a fun way to use pumpkin beyond just pies!
How to Make Pumpkin Chili
Ingredients:
- 1 lb Italian sausage
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) fire-roasted tomatoes
- 1 can (15 oz) pumpkin puree
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 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 diced onion, garlic, and bell pepper; sauté until softened.
- Add the Italian sausage to the pot, breaking it up with a spoon; cook until browned.
- Stir in the black beans, fire-roasted tomatoes, pumpkin puree, vegetable broth, chili powder, cumin, and season with salt and pepper.
- Bring the chili to a simmer, then reduce the heat and let it cook for 30-40 minutes, stirring occasionally.
- Serve hot, garnished with your favorite toppings.
How to Serve Pumpkin Chili
Pumpkin chili is delicious on its own but can be even better with toppings. Consider adding shredded cheese, sour cream, diced avocado, or chopped green onions. You can also serve it with crusty bread or over rice for a complete meal.
How to Store Pumpkin Chili
To store pumpkin chili, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it for longer, consider freezing it in a freezer-safe container. It can last up to 3 months in the freezer. When ready to eat, thaw in the fridge and reheat on the stove or in the microwave.
Tips to Make Pumpkin Chili
- For a spicier kick, add jalapeños or cayenne pepper.
- Use fresh herbs like cilantro or parsley for a burst of flavor.
- If you want a thicker chili, let it simmer longer or mash some of the beans.
- You can substitute ground turkey or chicken for the sausage for a lighter version.
Variation
You can easily customize pumpkin chili by adding vegetables like zucchini or corn. If you prefer a vegetarian version, skip the sausage and add more beans or lentils for protein.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just cook and puree it before adding it to the chili.
2. Is pumpkin chili gluten-free?
Yes, this recipe is gluten-free, but always check your ingredient labels to ensure there is no gluten.
3. How can I make this chili vegetarian?
To make it vegetarian, omit the Italian sausage and add more beans or use a meat substitute. Adjust the broth accordingly.
Pumpkin Chili
Equipment
- large pot or Dutch oven
Ingredients
Main Ingredients
- 28 ounce diced tomatoes undrained
- 15 ounce pumpkin puree
- 15 ounce black beans rinsed and drained
- 15 ounce kidney beans rinsed and drained
- 1 cup corn frozen or canned
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Cooking
- Pour in vegetable broth, diced tomatoes (undrained), and pumpkin puree. Bring to a simmer.
- Add kidney beans, black beans, and corn.
- Reduce heat to low, cover, and simmer for at least 30 minutes, stirring occasionally. For best flavor, simmer longer.
Serving
- Serve hot with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro.