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Prize-Winning Pumpkin Chili

Deliciously Spicy Prize-Winning Pumpkin Chili for Cozy Nights

This Prize-Winning Pumpkin Chili combines traditional chili heartiness with smooth pumpkin for a comforting dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with canola oil
  • 1 pound Ground Spicy Italian Sausage Try ground turkey or a meat alternative for a lighter version
  • 1 medium Onion Shallots can be used for a milder flavor
  • 1 medium Red Bell Pepper Opt for green bell pepper if preferred
  • 4 cloves Garlic Use fresh minced garlic for the best taste
For the Seasoning
  • 1 tablespoon Ground Cumin No substitute recommended, but coriander can work in a pinch
  • 2 tablespoons Chili Powder Adjust based on spice level; smoked paprika can be a milder substitute
  • 1 teaspoon Kosher Salt Be cautious with table salt as substitutes
  • ½ teaspoon Ground Black Pepper Adjust according to taste preference
  • ½ teaspoon Ground Cinnamon Can be omitted if desired
For the Chili
  • 1 28-ounce can Fire-Roasted Tomatoes Regular diced tomatoes can be used but will lack smokiness
  • 1 cup Kidney Beans Feel free to swap with your favorite canned beans
  • 1 cup Black Beans Feel free to swap with your favorite canned beans
  • 1 cup Pumpkin Puree Freshly roasted pumpkin is an excellent substitute for intense flavor
  • 2 cups Chicken Broth Choose vegetable broth for vegetarian option
For Toppings
  • Garnishes Roasted pumpkin seeds, sour cream, shredded cheddar cheese, and avocado

Equipment

  • Large Dutch oven

Method
 

Preparation
  1. Heat the oil in the Dutch oven over medium heat until it shimmers.
  2. Add the sausage; cook for 8-10 minutes until browned, then remove and set aside.
  3. Sauté onion and red bell pepper for 10-12 minutes until translucent.
  4. Add garlic, cumin, chili powder, salt, black pepper, and cinnamon; cook for 30 seconds.
  5. Stir in tomatoes, kidney beans, black beans, and pumpkin puree.
  6. Pour in the chicken broth and return the sausage; mix well.
  7. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
  8. Taste and adjust seasoning, then serve hot with garnishes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 700mgFiber: 12gSugar: 6gVitamin A: 180IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Letting your chili sit overnight enhances its flavors. Store leftovers in airtight containers for up to 3 months.

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