Description
This hearty Pumpkin Chili combines the warmth of traditional chili spices with the rich, velvety texture of pureed pumpkin. Featuring ground beef and spicy Italian sausage, sweet potatoes, bell peppers, and a delicious blend of chili powders, this recipe creates a comforting and flavorful meal perfect for cooler weather. Served with your favorite toppings, it’s a crowd-pleaser that’s easy to make and freezes well for leftovers.
Ingredients
Scale
Meat
- 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
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
Chili Base
- 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 (4 oz.) can mild diced green chiles
- 1 1/2 cups low-sodium beef broth, plus more as needed
- 1 tablespoon granulated beef bouillon
- 2 bay leaves
Cooking Fat
- 1 tablespoon olive oil
For Serving (optional)
- Shredded sharp cheddar cheese
- Sour cream
- Green onions
- Cilantro
- Roasted pumpkin seeds
- Avocados
- Tortilla chips or Fritos
Instructions
- Cook the Meat: In a 6-quart or larger Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the hot Italian sausage and lean ground beef. Cook while crumbling the meat until browned and cooked through, about 7-10 minutes. Use a slotted spoon to transfer the cooked meat to a paper towel-lined plate and set aside.
- Sauté Vegetables: Add chopped onion, sweet potato chunks, red and green bell peppers to the same Dutch oven. Cook over medium-high heat, stirring frequently, until vegetables are softened, approximately 8-10 minutes. While cooking, measure out the spices but do not add them yet.
- Add Spices: Stir in minced garlic and all the measured spices—chili powder, ground cumin, chipotle chili powder, smoked paprika, ground coriander, ground cinnamon, salt, and ground ginger. Cook the mixture for 1 minute until fragrant.
- Combine Ingredients: Return the browned meat to the pot. Stir in the fire-roasted tomatoes with juices, kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, beef broth, granulated beef bouillon, and bay leaves. The chili will be very thick at this stage but will thin out as it simmers.
- Simmer the Chili: Cover the Dutch oven and bring the chili to a boil. Then reduce the heat to medium-low and let it cook, partially covered, stirring occasionally. Continue simmering for about 30 minutes, or until the sweet potatoes are tender and the flavors have melded together.
- Season and Adjust Consistency: Taste the chili and add additional salt and chipotle chili powder to your preference to enhance the flavor and heat. If the chili is too thick, stir in more beef broth until desired consistency is reached.
- Serve: Remove bay leaves and serve the chili hot topped with your choice of shredded cheddar cheese, sour cream, green onions, cilantro, roasted pumpkin seeds, avocado slices, and tortilla chips or Fritos for added texture and flavor.
Notes
- Crockpot Instructions: Follow steps 1 and 2 on the stove. Transfer browned meat and sautéed vegetables/spices to a slow cooker. Add all remaining chili ingredients and stir. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Season before serving.
- Turkey Pumpkin Chili: Substitute beef and sausage with ground turkey. Increase bouillon to 1 1/2 tablespoons and add salt to taste. Add extra heat to compensate for milder turkey.
- Vegetarian Option: Use extra beans, tofu, lentils, tempeh, or vegetarian meat substitutes instead of meat. Use vegetable broth and omit bouillon. Adjust heat and salt as needed.
- Halve the recipe if you want fewer servings or have a smaller pot.
- Wait to thin the chili after cooking; it thickens initially but thins as it simmers. Add broth as needed afterward.
- Seasoning is key: if chili tastes flat, add salt and extra heat with chipotle powder or cayenne pepper.
- Refrigerating overnight improves flavor as ingredients meld.
- Store leftovers in airtight containers in the refrigerator for up to five days or freeze up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 65 mg
