Pumpkin Chili
Overview
Prep Time: 10 min • Cook Time: 45 min
Total Time: 55 min
Makes 8 servings
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what you’ll need:
1lb spicy or mild ground Italian sausage
1 tbsp avocado oil
1 red onion, finely diced
1 red bell pepper, finely diced
6 cloves of garlic, minced
2 cans of fire-roasted tomatoes
1 can of kidney beans
1 can of pinto beans
1 can of pumpkin puree
2 1/2-3 cups chicken stock
2 tbsp chili powder
2 tsp cumin
1 tsp pepper
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
Optional toppings:
Sharp cheddar cheese, shredded
Sour cream
Avocado, sliced
Pumpkin seeds
Cilantro
Instructions:
Preheat a large pot over medium-high heat and add 1 tablespoon of avocado oil.
Once hot, add the diced red onion and red bell pepper. Sauté for a few minutes until soft, then stir in the minced garlic.
While that’s cooking, mix all of the seasonings together in a small bowl and set aside. Add about one-third of the seasoning mixture to the pot and cook for another minute or two, until fragrant.
Next, add the Italian sausage along with another one-third of the seasoning mixture. Cook for 7–10 minutes, breaking the meat apart as it browns, until fully cooked through.
Finally, add the remaining seasoning, fire-roasted tomatoes, pumpkin purée, beans, and chicken stock. Stir everything together, then bring to a simmer.
Cover the pot, reduce the heat to low, and let it simmer for at least 30 minutes to allow the flavors to meld and the broth to thicken slightly.
Taste and adjust with salt and pepper as needed.
Serve warm with your favorite chili toppings like shredded cheese, sour cream, cilantro, or avocado.
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