Pumpkin Chili
Top with roasted pumpkin seeds for a little crunch!
Pumpkin Chili
Yield: 6-8
Prep time: 25 MinCook time: 1 HourTotal time: 1 H & 25 M
If you try to contain your pumpkin obsession to just fall desserts, you are seriously missing out! Here, pumpkin gives an otherwise traditional chili a ton of body while also adding a slightly sweet and earthy flavor. It's the ingredient you never knew your chili recipe was missing! The cinnamon plays up the pumpkin flavor and complements the smoky chili powder and cumin, while the spicy Italian sausage works to balance the sweetness from the gourd. This savory pumpkin recipe comes together in under 1 hour but tastes like it’s been simmering all day. In other words, it’s the perfect fall weeknight dinner. Whip up a skillet of cornbread to serve alongside!
Ingredients
Instructions
- In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain.
- Add the onion and bell pepper to the Dutch oven. Cook over medium heat, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, 1 teaspoons salt, 3/4 teaspoon pepper, and cinnamon. Cook, stirring, for 30 seconds.
- Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and sausage. Bring to boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes.
- Season the chili with salt and pepper. Serve, garnishing with pumpkin seeds, sour cream, cheese, and avocado, if desired.
Photo: Ryan Liebe for The New York Times