BODY FOR LIFE CHILI RECIPES

Name: Pumpkin Chili
Prep time: 25 min
Total time: 25 min
Yield: 6-8 servings
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

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BEST PUMPKIN CHILI RECIPE - HOW TO MAKE PUMPKIN CHILI

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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.

Provided by Lauren Miyashiro; Recipe by Sloane Layton

Categories comfort food dinner main dish meat soup stews

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

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.

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