Description
This hearty and flavorful Pumpkin Chili combines ground beef and hot Italian sausage with sweet potato, fire-roasted tomatoes, and pure pumpkin puree for a comforting twist on classic chili. Packed with spices like chili powder, cumin, smoked paprika, and chipotle powder, this chili delivers a rich depth of flavor with a subtle smoky heat. Perfect for cozy dinners, it is easy to prepare on the stovetop and can be customized with your favorite toppings such as shredded cheddar, sour cream, and avocado.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 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
Broth and Seasoning
- 1 1/2 cups low-sodium beef broth, plus more as needed
- 1 tablespoon granulated beef bouillon
- 2 bay leaves
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 ground beef. Cook while crumbling until browned and cooked through. Use a slotted spoon to transfer the meat to a paper towel-lined plate.
- Sauté Vegetables: To the same Dutch oven, add the chopped onion, sweet potato chunks, and both bell peppers. Cook over medium-high heat, stirring occasionally until softened, about 8 to 10 minutes. While cooking, measure out the spices but do not add them yet.
- Add Garlic and Spices: Stir in the minced garlic and all spices (chili powder, cumin, chipotle chili powder, smoked paprika, ground coriander, ground cinnamon, salt, and ground ginger). Cook this mixture for 1 minute to let the spices become fragrant.
- Combine Remaining Ingredients: Stir in the fire-roasted tomatoes (with juices), kidney beans, black beans, pumpkin puree, tomato sauce, diced green chiles, beef broth, beef bouillon, and bay leaves. The chili will be very thick initially but will thin as it simmers.
- Simmer the Chili: Cover the Dutch oven and bring the mixture to a boil. Reduce heat to medium-low and simmer, stirring occasionally and replacing the lid, for about 30 minutes or until the potatoes are tender and flavors are well melded.
- Adjust Seasoning and Thickness: Taste the chili and season with additional salt and chipotle chili powder as desired to enhance flavor. If needed, thin the chili by stirring in extra beef broth until your preferred consistency is reached.
- Serve: Remove bay leaves and ladle the chili into bowls. Serve with your favorite toppings such as shredded cheddar cheese, sour cream, green onions, cilantro, roasted pumpkin seeds, avocado, and tortilla chips or Fritos.
Notes
- Crockpot Instructions: Follow recipe through step 2. Transfer meat and sautéed vegetables/spices to slow cooker. Add remaining ingredients, stir, and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Season to taste before serving.
- Turkey Substitute: Replace beef and sausage with ground turkey. Increase beef bouillon to 1 1/2 tablespoons and add salt to taste. Add extra heat since turkey is milder.
- Vegetarian Options: Swap meat with extra beans, vegetarian meat crumbles, tofu, cooked lentils, or tempeh. Use vegetable broth instead of beef broth, omit beef bouillon, and adjust salt and heat as needed.
- Recipe Size: This recipe yields a large quantity; halve it if less chili is desired or to avoid leftovers.
- Consistency Tip: The chili thickens initially; wait until finished cooking before thinning with broth.
- Seasoning Advice: Add salt and chipotle powder gradually to enhance flavor without overpowering.
- Make Ahead: Refrigerate chili overnight to allow flavors to deepen for best taste.
- 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: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 55 mg
