Pumpkin Chili Recipe
This Dutch oven pumpkin chili brings together classic chili ingredients with canned pumpkin and warming pumpkin pie spice for a thick, hearty bowl the whole family will love. Ready in about an hour with just 10 minutes of active prep.
Servings: 8
Calories: 617kcal
Equipment
- 5 qt. Dutch oven or larger
Ingredients
- 1 tablespoon olive oil
- 2 lbs ground sausage
- 1 cup onion diced
- 3 bell peppers diced (green yellow, and red)
- 1¼ oz chili mix packet
- ½ teaspoon salt +/-, to taste
- ½ teaspoon pepper +/-, to taste
- 1 teaspoon granulated garlic (3 teaspoon fresh)
- 1 teaspoon ground cumin
- 1 tablespoon pumpkin pie spice
- 28 oz tomato sauce
- 10 oz diced tomatoes with green chilies do not drain
- 4 oz diced green chilies do not drain
- 1 tablespoon brown sugar +/-, to taste
- 29 oz pumpkin puree not pie filling
- ¼ cup cilantro chopped
- 15 oz black beans do not drain
- 15 oz white beans do not drain
Optional Ingredients for garnishing
- cilantro
- cheddar cheese
- jalapeños
- sour cream
Instructions
- Heat the Dutch oven over medium hight heat.
- Once hot, add the oil and crumble in the sausage, cook 3 minutes, stirring.
- Add the onions and bell peppers, cook 3 minutes, stirring frequently.
- Drain any excess renderings.
- Sprinkle in the chili mix, salt, pepper, garlic, cumin, and pumpkin pie spice, stir well to completely combine.
- Remove from the heat and pour in the tomato sauce, stir.
- Stir in the diced tomatoes, green chilies, brown sugar, and pumpkin; stir to combine.
- Return to heat.
- Bring to a simmer, taste for seasoning.
- Add the cilantro and beans, stir gently.
- Bring to a high simmer, stirring frequently.
- Reduce heat to medium-low, cover, and simmer for an hour, stirring occasionally.
- Serve with the optional garnishes and enjoy.
Notes
- Bloom your spices. Add seasonings to the rendered sausage fat and stir for 30 to 60 seconds before adding liquid. This releases the essential oils and distributes them evenly.
- Remove from heat before adding tomato sauce. Hot fat plus tomato sauce equals splatter. Pull the Dutch oven off the burner, stir in the sauce, then return to heat.
- Do not drain the beans or tomatoes. That starchy, savory liquid thickens the chili naturally.
- Give it the full hour. You can eat it in 30 minutes, but an hour of simmering deepens every flavor.
- Even better the next day. Make it ahead and reheat for deeper flavor.
Slow Cooker Directions:
Brown the meat in a skillet on the stove top. You can add the vegetables and seasonings as well. Or they can be added to the slow cooker separately. Add the cooked meat to the slow cooker, add all the rest of the ingredients EXCEPT the beans. Stir well. Cover. Cook on HIGH for 4 hours or on LOW for 6-8 hours. The last half-hour of cooking, stir in the beans and finish cooking.Storage:
Fridge: up to 5 days in an airtight container. Freezer: up to 3 months. Reheat on the stovetop over medium-low with a splash of broth.Nutrition
Calories: 617kcal | Carbohydrates: 51g | Protein: 31g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 1408mg | Potassium: 1640mg | Fiber: 16g | Sugar: 14g | Vitamin A: 20179IU | Vitamin C: 75mg | Calcium: 153mg | Iron: 9mg
