Description

This hearty Pumpkin Chili recipe combines spicy Italian sausage, lean ground beef, and a blend of bold spices with pumpkin puree and vegetables for a flavorful and nutritious twist on classic chili. Perfect for cozy meals, it offers a rich, thick texture and can be customized with various toppings.

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

Canned 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 4 oz. can mild diced green chiles

Liquids and Broth

1 1/2 cups low-sodium beef broth, plus more as needed
1 tablespoon granulated beef bouillon, bouillon base or crushed cubes

Other

2 bay leaves

For Serving (Optional)

shredded sharp cheddar cheese
sour cream
green onions
cilantro
roasted pumpkin seeds
avocados
tortilla chips or Fritos

Cook Mode Prevent your screen from going dark

Instructions

Brown 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, crumbling and cooking until browned and cooked through. Remove meat with a slotted spoon, and transfer to a paper towel-lined plate to drain excess fat.
Sauté Vegetables: Add chopped onion, sweet potato chunks, red and green bell peppers to the Dutch oven. Cook over medium-high heat, stirring occasionally, until softened, about 8 to 10 minutes. While cooking, measure out the spices without adding them yet.
Add Garlic and Spices: Stir in minced garlic and the prepared 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 fire-roasted tomatoes with juices, kidney beans, black beans, pumpkin puree, tomato sauce, mild diced green chiles, beef broth, granulated beef bouillon, and bay leaves. The mixture will be very thick initially but will thin as it simmers.
Simmer the Chili: Cover the Dutch oven and bring the chili to a boil. Reduce heat to medium-low and cook, stirring occasionally and keeping the lid on, until the flavors meld and the sweet potatoes are tender, about 30 minutes.
Adjust Seasonings and Consistency: Taste and adjust seasoning with additional salt and chipotle chili powder to enhance heat and flavor. If the chili is too thick, thin it with additional beef broth to reach your desired consistency.
Serve: Ladle the chili into bowls and offer toppings such as shredded cheddar cheese, sour cream, green onions, cilantro, roasted pumpkin seeds, avocado slices, and tortilla chips or Fritos according to your preference.

Notes

For crockpot preparation, complete steps 1 and 2, then transfer meat and sautéed vegetables with spices to a slow cooker. Add remaining chili ingredients, stir, and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Season to taste before serving.
Substitute ground turkey for beef and sausage to make Turkey Pumpkin Chili, increasing beef bouillon to 1 ½ tablespoons and adjusting salt and heat accordingly.
For Vegetarian Pumpkin Chili, replace meat with additional beans or plant-based protein options, use vegetable broth instead of beef broth, and omit beef bouillon; increase seasoning and salt to your taste.
This recipe makes 8-10 servings; consider halving if you want fewer leftovers.
Wait to thin the chili with broth until after cooking, as it thickens initially and thins during simmering.
Additional salt and heat (chipotle powder or cayenne) can be added to enhance flavors as needed.
Flavors improve if the chili is refrigerated overnight before serving.
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: 320 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 6 g
Protein: 20 g
Cholesterol: 55 mg