Description
A hearty and flavorful Pumpkin Chili featuring a blend of hot Italian sausage, lean ground beef, sweet potatoes, bell peppers, and a variety of spices, combined with pumpkin puree and beans for a rich, comforting meal perfect for fall or winter.
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, cut into 1/2-inch chunks
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 6 garlic cloves, minced
- 1 4 oz. can mild diced green chiles
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 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
- Brown the Meat: In a 6 quart or larger Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the hot Italian sausage and lean ground beef, crumbling the meat as it cooks. Cook until browned and fully cooked through. Use a slotted spoon to transfer the cooked meat to a paper towel-lined plate and set aside.
- Sauté the Vegetables: Add the chopped onion, peeled and chunked sweet potato, and chopped red and green bell peppers to the Dutch oven. Cook over medium-high heat, stirring occasionally, until the vegetables soften, about 8 to 10 minutes. While cooking, measure out the spices but do not add them yet.
- Add Spices and Garlic: Stir in the minced garlic and all the measured spices, including chili powder, ground cumin, chipotle chili powder, smoked paprika, ground coriander, ground cinnamon, salt, and ground ginger. Cook for 1 minute to toast the spices and release their aromas.
- Combine Remaining Ingredients: Stir in the browned meat, fire-roasted tomatoes with their juice, kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, beef broth, granulated beef bouillon, and bay leaves. The mixture will be very thick at this stage but will thin as it cooks.
- Simmer the Chili: Cover the Dutch oven and bring the chili to a boil over medium-high heat. Then reduce the heat to medium-low and simmer, stirring occasionally and replacing the lid between stirs, for about 30 minutes or until the sweet potatoes are tender and the flavors have melded.
- Adjust Seasonings and Consistency: Taste the chili and season with additional salt and chipotle chili powder as desired to enhance the flavors. If the chili is too thick, stir in extra beef broth until reaching your preferred consistency.
- Serve: Serve the pumpkin chili hot, topped with optional shredded sharp cheddar cheese, sour cream, green onions, cilantro, roasted pumpkin seeds, sliced avocado, and tortilla chips or Fritos according to your preference.
Notes
- Crockpot Instructions: After completing step 2, transfer the browned meat and sautéed vegetables and spices to a slow cooker. Add all remaining chili ingredients and stir to combine. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Season with salt and chipotle chili powder to taste before serving.
- Turkey Pumpkin Chili: Substitute ground turkey for the beef and sausage. Increase beef bouillon to 1 1/2 tablespoons and adjust salt to taste. Add more heat to compensate for the milder turkey flavor.
- Vegetarian Pumpkin Chili: Replace meat with extra beans, vegetarian meat crumbles, tofu, cooked lentils, or crumbled tempeh. Use vegetable broth or water instead of beef broth and omit beef bouillon. Add extra heat and salt as needed.
- Halve the recipe if you want fewer servings or do not have a large enough pot; this recipe makes 8 to 10 servings.
- Wait to thin the chili until after cooking because it will thin naturally as it simmers and the vegetables release moisture.
- Season to taste: adding more salt or heat (chipotle powder or cayenne) will brighten flavors if it feels bland.
- Refrigerating overnight improves flavor melding and makes a stress-free meal the next day.
- 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: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 70 mg
