Description
A cozy, autumn-ready chili that blends spicy Italian sausage with pumpkin for a creamy, savory base. Hearty beans, fire-roasted tomatoes and warming spices finish this one-pot dinner — top with pepitas, a dollop of sour cream, cheddar and avocado.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound spicy Italian ground sausage
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1½ tablespoons chili powder
- 1 teaspoon kosher salt, plus more to taste
- ¾ teaspoon ground black pepper, plus more to taste
- ½ teaspoon ground cinnamon
- 2 (15-ounce) cans fire-roasted diced tomatoes (do not drain)
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 2½ cups chicken broth (use vegetable broth for vegetarian version)
Optional garnishes: roasted pumpkin seeds (pepitas), sour cream or plain Greek yogurt, shredded sharp cheddar, sliced avocado
Instructions
- Warm the olive oil in a large Dutch oven or heavy pot over medium heat.
- Add the sausage, breaking it into chunks with a spoon, and cook until nicely browned and no longer pink — about 8–10 minutes. Scoop the cooked meat out with a slotted spoon and set aside on a paper towel-lined plate.
- In the same pot, add the chopped onion and red pepper. Sauté until the vegetables have softened and begun to color, roughly 10–12 minutes.
- Stir in the garlic, cumin, chili powder, salt, black pepper and cinnamon. Cook for about 30 seconds, stirring constantly, to wake up the spices.
- Return the browned sausage to the pot and pour in the fire-roasted tomatoes (with their juices), pumpkin puree, drained kidney beans, drained black beans and chicken broth. Stir everything together until evenly combined.
- Bring the mixture up to a gentle boil over medium-high heat. Once bubbling, lower the heat to medium–low, cover, and let the chili simmer for about 20 minutes, stirring now and then so nothing sticks.
- Taste and adjust seasoning with extra salt and pepper if needed. If the chili seems too thick, add a splash more broth; if too thin, simmer a bit uncovered to reduce.
- Serve hot, letting guests top their bowls with roasted pumpkin seeds, a spoonful of sour cream, shredded cheddar and slices of avocado.
Notes
- To keep this vegetarian, replace the sausage with extra beans or a plant-based crumble and use vegetable broth.
- For a smokier heat, add a chopped chipotle in adobo or a pinch of smoked paprika.
- Leftovers store well in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently on the stove.