Best Spicy Sausage Pumpkin Chili Recipes

PUMPKIN CHILI

Pumpkin Chili image

We love this amazing Pumpkin Chili Recipe! Zesty earthy chili made with pumpkin pure for an unexpected richness that beats tomatoes.

Provided by Sommer Collier

Number Of Ingredients 15

Ingredients

2 pounds ground pork, (or ground chicken)
1 large sweet onion, (peeled and chopped)
1 large red bell pepper, (seeded and chopped)
3 garlic cloves, (minced)
2 chipotle peppers in adobo sauce, (chopped)
29 ounces 100% pure pumpkin puree ((1 can))
2 bottles hard cider, (gluten-free (12-ounce bottles))
2 cans kidney beans, (drained (15-ounce cans))
1 cup chicken broth
2 1/2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground cinnamon
1-2 bay leaves
Optional Toppings: sour cream, (cilantro, red onion)

Steps:

Place a large sauce pot over medium heat. Add the ground pork and break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.
Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.
Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with toppings if deserved.

Nutrition Facts : ServingSize 1.5 cups, Calories 335 kcal, Carbohydrate 7 g, Protein 20 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 800 mg, Fiber 2 g, Sugar 3 g

PUMPKIN CHILI

Pumpkin Chili image

Canned pumpkin gives an otherwise rather traditional chili a ton of body while also making it more interesting with a slightly sweet and earthy flavor.

Categories comfort food dinner main dish meat soup stews

Time 25m

Yield 6-8 servings

Number Of Ingredients 16

Ingredients

1 tbsp. olive oil
1 lb. ground spicy Italian sausage
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
1 1/2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. kosher salt, plus more to taste
3/4 tsp. ground black pepper, plus more to taste
1/2 tsp. ground cinnamon
2 15 oz. cans fire-roasted tomatoes, not drained
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pumpkin puree
2 1/2 c. chicken broth
Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired

Steps:

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, 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.