Pumpkin Chili
Embrace the flavors of autumn with this hearty and spicy pumpkin chili, a perfect one-pot meal for a cozy evening. Featuring savory Italian sausage, a medley of beans, and the subtle sweetness of pumpkin, it's a dish that delivers warmth and robust flavor in every spoonful. This chili strikes a delightful balance between comforting creaminess and a gentle kick of heat, making it an instant crowd-pleaser.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Perfect balance of savory, sweet, and spicy flavors for a truly satisfying meal.
- Comes together in one pot, making cleanup a breeze and maximizing flavor development.
- Utilizes seasonal pumpkin, offering a unique twist on classic chili.
- Packed with protein and fiber, making it a nutritious and filling option.
- Customizable with a variety of toppings, catering to individual tastes.
Ingredients
- 15 ml (1 tbsp) olive oil
- 450 g (1 lb) ground spicy Italian sausage
- 1 medium onion (approx. 150g), chopped
- 1 large red bell pepper (approx. 200g), chopped
- 3 cloves garlic (approx. 15g), minced
- 10 ml (2 tsp) ground cumin
- 22.5 ml (1 ½ tbsp) chili powder
- 5 ml (1 tsp) kosher salt, plus more to taste
- 3.75 ml (¾ tsp) ground black pepper, plus more to taste
- 2.5 ml (½ tsp) ground cinnamon
- 2 cans (approx. 425g/15-oz. each) fire-roasted diced tomatoes, undrained
- 1 can (approx. 425g/15-oz.) kidney beans, drained and rinsed
- 1 can (approx. 425g/15-oz.) black beans, drained and rinsed
- 1 can (approx. 425g/15-oz.) pumpkin puree (not pumpkin pie filling)
- 600 ml (2 ½ cups) chicken broth
- Garnishes: roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, sliced avocado
Instructions
- In a large Dutch oven or heavy-bottomed pot, gently warm the olive oil over a medium heat setting until it begins to shimmer, indicating it's ready for sautéing. This ensures even cooking and prevents scorching.
- Add the ground spicy Italian sausage to the heated oil. Break it apart with a wooden spoon as it cooks, stirring frequently for 8 to 10 minutes, until it is thoroughly browned and cooked through. Once cooked, use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain any excess fat, then set aside.
- In the same pot, utilizing any flavorful rendered fat remaining, add the chopped onion and red bell pepper. Sauté them for 10 to 12 minutes, stirring occasionally, until they become significantly softened and translucent. This step is crucial for building the aromatic and sweet foundation of the chili.
- Incorporate the minced garlic, ground cumin, chili powder, kosher salt, ground black pepper, and ground cinnamon into the softened vegetables. Stir continuously for approximately 30 seconds, allowing the spices to toast and "bloom" in the residual heat and fat. This intensifies their flavor and aroma significantly; be careful not to burn the garlic.
- Carefully add the two cans of undrained fire-roasted diced tomatoes, the drained and rinsed kidney beans, the drained and rinsed black beans, the entire can of pumpkin puree, the chicken broth, and the previously browned Italian sausage back into the pot. Stir all the ingredients thoroughly until well combined.
- Increase the heat to medium-high and bring the chili to a gentle boil, stirring frequently to prevent sticking to the bottom. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and allow the chili to simmer gently for at least 20 minutes. Stir occasionally to ensure even cooking and to prevent ingredients from settling. Simmering allows the robust flavors to meld beautifully.
- After the simmering period, taste the chili and adjust the seasoning as necessary. Add more kosher salt or ground black pepper to suit your personal preference, remembering that the flavors will continue to deepen as it rests.
- Ladle the hot, robust pumpkin chili into individual bowls. Offer a selection of garnishes at the table, such as a dollop of cool sour cream, a generous sprinkle of sharp shredded cheddar cheese, fresh slices of avocado, and a scattering of crunchy roasted pumpkin seeds, allowing each diner to customize their perfect bowl.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Slotted spoon
- Measuring cups and spoons
- Can opener
Essential Success Tips
- Choose good quality spicy Italian sausage for maximum flavor; adjust the chili powder if your sausage is already very fiery.
- Don't skip browning the sausage and sautéing the vegetables properly; these steps build the base flavor of the entire dish.
- Allow the spices to "bloom" for the full 30 seconds, but watch carefully to prevent burning, which can make them bitter.
- Taste and adjust seasoning after simmering. The flavors will have developed, and you can fine-tune the salt and pepper.
- For even deeper flavor, let the chili simmer longer, up to an hour, stirring occasionally. The longer it simmers, the more the flavors meld.
Professional Cooking Secrets
- To enhance the umami, consider adding a tablespoon of tomato paste when you bloom the spices, allowing it to caramelize slightly before adding the liquids. This deepens the savory notes without altering the core flavor profile.
- If you have time, prepare the chili a day in advance. Chili almost always tastes better the next day as the ingredients have more time to marry and develop complex flavors.
- For a smoky undertone, add a pinch of smoked paprika or a dash of liquid smoke along with the other spices. This complements the fire-roasted tomatoes beautifully.
Notes
- Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Variations: For a vegetarian version, omit the sausage and add an extra can of beans or plant-based ground crumble. You can also experiment with different types of beans or add diced sweet potatoes for more body and sweetness.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Absolutely! If using fresh pumpkin, you'll need about 450-500g (1 lb) of roasted or steamed pumpkin, pureed smoothly. Make sure it's 100% pumpkin, not pie filling, as the latter contains added sugars and spices.
How can I make this chili even spicier?
To amp up the heat, you can add a pinch of cayenne pepper with the other spices, or include a finely minced jalapeño or serrano pepper when sautéing the onions and bell peppers. A dash of your favorite hot sauce at the end also works wonders.
What if my chili is too thin or too thick?
If the chili is too thin, remove the lid and let it simmer uncovered for a bit longer to reduce. If it's too thick, stir in a small amount of extra chicken broth or water until it reaches your desired consistency.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 22g, Carbs: 38g, Fiber: 12g (Estimates per serving, varies with ingredients and portion size)
Allergy Information
Contains gluten (if chicken broth contains gluten) and dairy (if using sour cream/cheese as garnish). For gluten-free, ensure your chicken broth is certified gluten-free. This recipe is naturally nut-free, though garnishes like pumpkin seeds are optional.
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