Description
A hearty and flavorful Pumpkin Chili combining spicy Italian sausage, lean ground beef, and a variety of vegetables and spices, enhanced with pumpkin puree for a rich, autumn twist. Perfect for a comforting and nutritious meal topped with your favorite garnishes.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound hot Italian sausage
- 1 pound lean ground beef
Vegetables and Aromatics
- 1 onion, chopped
- 1 small sweet potato, peeled and cut into 1/2-inch chunks
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 6 garlic cloves, minced
Spices
- 2 1/2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
Canned and Broth Ingredients
- 2 15 oz. cans fire-roasted tomatoes, not drained
- 2 15 oz. cans kidney beans, drained and rinsed
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can 100% pure pumpkin puree
- 1 15 oz. can tomato sauce
- 1 4 oz. can mild diced green chiles
- 1 1/2 cups low-sodium beef broth, plus more as needed
- 1 tablespoon granulated beef bouillon
- 2 bay leaves
For Serving (Optional)
- Shredded sharp cheddar cheese
- Sour cream
- Green onions
- Cilantro
- Roasted pumpkin seeds
- Avocados
- Tortilla chips or Fritos
Instructions
- Cook Meat: In a 6-quart or larger Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add hot Italian sausage and lean ground beef. Cook while crumbling the meat until browned and cooked through. Use a slotted spoon to transfer the cooked meat to a paper towel-lined plate to drain excess fat.
- Sauté Vegetables: Add chopped onion, peeled and cubed sweet potato, red bell pepper, and green bell pepper to the Dutch oven. Cook over medium-high heat, stirring frequently, until softened, about 8 to 10 minutes. While cooking, measure out the spices but do not add them yet.
- Add Spices and Garlic: Stir in minced garlic and all the measured spices: chili powder, ground cumin, chipotle chili powder, smoked paprika, ground coriander, ground cinnamon, salt, and ground ginger. Cook for 1 minute, stirring constantly to release the aromas.
- Combine Remaining Ingredients: Stir in the fire-roasted tomatoes (with juices), kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, low-sodium beef broth, granulated beef bouillon, and bay leaves. The mixture will be very thick initially but will thin out as it simmers.
- Simmer Chili: Cover the Dutch oven and bring the chili to a boil. Then reduce the heat to medium-low and cook, stirring occasionally and replacing the lid as needed, until the flavors meld and the sweet potatoes are tender, about 30 minutes.
- Season and Adjust Consistency: Taste the chili and season with additional salt and chipotle chili powder to your liking for added heat and depth. If the chili is too thick, thin it by stirring in more low-sodium beef broth until your desired consistency is reached.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings such as shredded sharp cheddar cheese, sour cream, green onions, cilantro, roasted pumpkin seeds, avocado slices, or tortilla chips.
Notes
- Crockpot Instructions: After sautéing the meat, vegetables, and spices, transfer everything to a slow cooker. Add the remaining chili ingredients and stir. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Adjust seasoning and serve with toppings as desired.
- Turkey Pumpkin Chili: Substitute beef and sausage with ground turkey, increase beef bouillon to 1 1/2 tablespoons and add salt to taste. Add extra heat to compensate for the milder turkey.
- Vegetarian Pumpkin Chili: Replace meat with additional beans, vegetarian crumbles, tofu, cooked lentils, or tempeh. Use vegetable broth instead of beef broth and omit beef bouillon. Adjust salt and heat to taste.
- Halve the recipe if you want fewer leftovers, as this recipe yields a large batch that serves 8-10 people.
- Thin the chili with additional broth only after cooking; it will naturally thin as it simmers.
- Adjust salt and heat at the end to enhance flavor and balance the dish.
- For best flavor, refrigerate the chili overnight and reheat before serving to allow flavors to meld.
- Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 55 mg
