Description
This hearty Pumpkin Chili combines spicy Italian sausage, lean ground beef, sweet potatoes, and savory spices with fire-roasted tomatoes and pumpkin puree for a comforting fall-inspired meal. Perfect for a cozy dinner, it’s packed with flavor, protein, and nutrients, and can be customized with your favorite toppings.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound hot Italian sausage
- 1 pound lean ground beef
- 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 and Broth
- 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, bouillon base or crushed cubes
- 2 bay leaves
For Serving (Optional Toppings)
- shredded sharp cheddar cheese
- sour cream
- green onions
- cilantro
- roasted pumpkin seeds
- avocados
- tortilla chips or Fritos
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. Cook while crumbling until browned and cooked through. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain excess fat.
- Sauté Vegetables and Toast Spices: Add chopped onion, sweet potato chunks, and chopped red and green bell peppers to the Dutch oven. Cook over medium-high heat, stirring occasionally, until softened, about 8-10 minutes. While stirring occasionally, measure out the spices but do not add them yet. Then 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 for 1 minute to toast the spices and release their flavors.
- Add Remaining Ingredients and Simmer: Stir in fire-roasted tomatoes with their juices, kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, beef broth, granulated beef bouillon, and bay leaves. The mixture will be very thick initially but will thin during cooking. Cover the pot and bring the chili to a boil, then reduce heat to medium-low. Simmer, stirring occasionally and replacing the lid, for about 30 minutes until the flavors meld and the sweet potatoes are tender.
- Adjust Seasoning and Consistency: Taste the chili and season with additional salt and chipotle chili powder to enhance flavor and add heat as desired. If the chili is too thick, thin it by stirring in extra beef broth until it reaches your preferred consistency.
- Serve: Remove bay leaves and ladle the chili into bowls. Serve with desired toppings such as shredded cheddar cheese, sour cream, green onions, cilantro, roasted pumpkin seeds, avocado slices, and tortilla chips for an extra burst of flavor and texture.
Notes
- Crockpot Instructions: After step 2, transfer the browned meats 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 with salt and chipotle powder before serving.
- Turkey Pumpkin Chili: Substitute ground turkey for beef and sausage. Increase beef bouillon to 1 1/2 tablespoons and adjust salt to taste. Increase chili heat if desired to compensate for milder meat.
- Vegetarian Pumpkin Chili: Replace meat with extra beans, vegetarian meat crumbles, tofu, cooked lentils, or tempeh. Use vegetable broth or water instead of beef broth and omit beef bouillon. Add extra heat and salt as needed.
- Halve the recipe: This recipe yields a large batch (8-10 servings). You can halve it for fewer leftovers.
- Thinning the Chili: The chili starts thick but thins naturally as it cooks. Only add extra broth at the end if you want a thinner consistency.
- Seasoning to Taste: If the chili tastes flat, add extra salt or chipotle chili powder for brightness and heat.
- Overnight Flavor: Refrigerate chili overnight after cooking for enhanced flavor melding and ease of serving later.
- Storage: Store leftovers in an airtight container in the refrigerator up to 5 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 65 mg
