Pumpkin Chili
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Vegetarian Option
To make vegetarian, swap sausage for a plant-based ground and use vegetable broth.
Notes
1
In a large Dutch oven, heat oil over medium heat. Add sausage and cook, breaking it into pieces, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a paper towel–lined plate.
2
Add onion and bell pepper to the Dutch oven. Cook, stirring, until softened, 8–10 minutes. Stir in garlic, chili powder, cumin, smoked paprika, salt, pepper, and cinnamon. Cook 30 seconds, until fragrant.
3
Stir in tomatoes, both beans, pumpkin puree, broth, and the cooked sausage. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer, stirring occasionally, about 20 minutes.
4
Remove lid, stir in apple cider vinegar, and adjust seasoning with more salt and pepper to taste.
5
Serve warm, topped with pumpkin seeds, cheese, sour cream, avocado, and cilantro if desired.
Instructions
1 Tbsp olive oil
1 lb ground spicy Italian sausage
1 medium onion
1 red bell pepper
3 garlic cloves
1 ½ Tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
½ tsp ground black pepper
½ tsp ground cinnamon
2 (15 oz) cans fire-roasted tomatoes
1 (15 oz) can kidney beans
1 (15 oz) can black beans
1 (15 oz) can pumpkin puree
2 ½ cups chicken broth
1 tsp apple cider vinegar
toasted pumpkin seeds
sour cream
shredded sharp cheddar
diced avocado
chopped cilantro
Pumpkin Chili
Anthology of Crumbs
Pumpkin transforms this hearty chili with earthy sweetness and velvety body, while smoky spices and spicy sausage bring balance. A splash of apple cider vinegar at the end brightens the flavors, and garnishes of toasted pumpkin seeds, cheese, and avocado make each bowl extra cozy.
Servings :
6
Calories:
Prep Time
15 min
Cooking Time
35 min
Rest Time
0
Total Time
50 min
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