why make this recipe
Pumpkin Chili is a delightful twist on traditional chili. It combines the rich flavors of pumpkin and spices with hearty ingredients like Italian sausage and black beans. This recipe is perfect for fall, but you can enjoy it all year round. It’s comforting, nutritious, and easy to make, making it a great dish for family dinners or gatherings with friends.
how to make Pumpkin Chili
Ingredients
- 1 lb Italian sausage
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 can pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
- Olive oil
Directions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add Italian sausage and cook until browned.
- Stir in chili powder, cumin, salt, and pepper.
- Add the fire-roasted tomatoes, black beans, pumpkin puree, and vegetable broth.
- Bring to a simmer and cook for 20-30 minutes, stirring occasionally.
- Adjust seasoning as needed and serve hot.
how to serve Pumpkin Chili
You can serve Pumpkin Chili in bowls, topped with your favorite garnishes. Some great options include shredded cheese, sour cream, chopped green onions, or cilantro. You can also provide some crusty bread or cornbread on the side for dipping.
how to store Pumpkin Chili
To store leftover Pumpkin Chili, let it cool to room temperature. Then transfer it to an airtight container and refrigerate. It will keep well in the fridge for 3 to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.
tips to make Pumpkin Chili
- For a spicier chili, add some diced jalapeños or a pinch of cayenne pepper.
- If you’re looking to make it vegetarian, you can substitute the Italian sausage with a meat alternative or just use more beans and veggies.
- Experiment with different beans, like kidney beans or pinto beans, to change the flavor.
variation
You can add vegetables like bell peppers or carrots for extra nutrition and flavor. Also, using fresh herbs such as thyme or oregano can enhance the chili’s taste.
FAQs
Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can roast and puree fresh pumpkin, but it will take more time.
Is Pumpkin Chili gluten-free?
Yes, this recipe can be gluten-free if you ensure that your sausage and any spices used do not contain gluten.
Can I make this chili in a slow cooker?
Absolutely! Brown the sausage and sauté the onion and garlic, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Pumpkin Chili
A delightful twist on traditional chili that combines pumpkin, spices, and hearty ingredients like Italian sausage and black beans. Perfect for fall and easy to make for family dinners or gatherings.
Main Ingredients
- 1 lb Italian sausage (Can use meat alternative for vegetarian option)
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 can pumpkin puree (Fresh pumpkin can be used but requires more time)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder (Adjust to taste)
- 1 teaspoon cumin
- to taste Salt and pepper (Adjust seasoning as needed)
- 2 cups vegetable broth
- as needed Olive oil (For sautéing)
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add Italian sausage and cook until browned.
- Stir in chili powder, cumin, salt, and pepper.
- Add the fire-roasted tomatoes, black beans, pumpkin puree, and vegetable broth.
- Bring to a simmer and cook for 20-30 minutes, stirring occasionally.
- Adjust seasoning as needed and serve hot.
Serve in bowls topped with shredded cheese, sour cream, green onions, or cilantro. Accompany with crusty bread or cornbread. For a spicier chili, add diced jalapeños or a pinch of cayenne pepper.
