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Spicy Pumpkin Chili

PUMPKIN CHILI centered hero view, clean and uncluttered
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This spicy pumpkin chili is a hearty and healthy fall pumpkin chili recipe perfect for cozy dinners. Featuring fire-roasted tomatoes and beans, it brings creamy pumpkin chili and pumpkin and bean chili together in a delicious way.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb ground spicy Italian sausage
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves chopped
  • 2 tsp ground cumin
  • 1 ½ tbsp chili powder
  • 1 tsp kosher salt plus more to taste
  • ¾ tsp ground black pepper plus more to taste
  • ½ tsp ground cinnamon
  • 2 (15-oz.) cans fire-roasted tomatoes not drained
  • 1 (15-oz.) can kidney beans drained and rinsed
  • 1 (15-oz.) can black beans drained and rinsed
  • 1 (15-oz.) can pumpkin puree
  • 2 ½ cups chicken broth
  • Garnishes: roasted pumpkin seeds sour cream shredded sharp cheddar cheese avocado

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Cook the Italian sausage for 8–10 minutes until browned and cooked through then remove and set aside.
  3. In the same pot, cook the chopped onion and bell pepper for 10–12 minutes until softened.
  4. Stir in garlic ground cumin chili powder salt black pepper and cinnamon and cook for 30 seconds.
  5. Add tomatoes kidney beans black beans pumpkin puree chicken broth and browned sausage and stir to combine.
  6. Bring to a boil reduce heat to medium-low cover and simmer for 20 minutes stirring occasionally.
  7. Taste and adjust seasoning as needed.
  8. Serve hot with garnishes like sour cream cheddar cheese avocado and pumpkin seeds.

Nutrition

Find it online: https://www.amgroyal.com/pumpkin-chili-recipe/