Description
Hearty Pioneer Woman Pumpkin Chili delivers a seasonal twist on classic comfort. Rich autumn flavors blend seamlessly with tender ground beef, creating a warming dish that wraps you in delicious Mexican-inspired spices.
Ingredients
Scale
Meat and Protein:
- 1 pound (1 lb) ground spicy Italian sausage
- 1 can (15-ounce) kidney beans, drained and rinsed
- 1 can (15-ounce) black beans, drained and rinsed
Vegetables and Aromatics:
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, chopped
- 1 can (15-ounce) pumpkin puree
- 2 cans (15-ounce each) fire-roasted tomatoes, not drained
Spices, Oils, and Liquids:
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 ½ tablespoons chili powder
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- 2 ½ cups chicken broth
Toppings:
- Roasted pumpkin seeds
- Sour cream
- Shredded sharp cheddar cheese
- Avocado
Instructions
- Prepare the spicy Italian sausage by heating 1 tablespoon (15 milliliters) of olive oil in a large Dutch oven over medium heat. Crumble 1 pound (454 grams) of ground sausage into the pan, cooking for 8 to 10 minutes until thoroughly browned. Transfer the cooked meat to a paper towel-lined plate to drain excess grease.
- Utilize the same Dutch oven to sauté 1 finely chopped onion and 1 diced red bell pepper for 10 to 12 minutes until vegetables become tender and slightly caramelized. Introduce 3 minced garlic cloves, 2 teaspoons (10 grams) of ground cumin, 1 1/2 tablespoons (22.5 grams) of chili powder, 1 teaspoon (5 grams) of kosher salt, 3/4 teaspoon (3.75 grams) of ground black pepper, and 1/2 teaspoon (2.5 grams) of ground cinnamon. Stir and cook for an additional 30 seconds to bloom the spices.
- Pour in 2 cans (15 ounces or 425 grams each) of fire-roasted tomatoes without draining. Mix thoroughly with the vegetable and spice mixture, allowing the contents to reach a gentle simmer while stirring occasionally.
- Incorporate 1 can (15 ounces or 425 grams) of drained and rinsed kidney beans, 1 can (15 ounces or 425 grams) of drained and rinsed black beans, and 1 can (15 ounces or 425 grams) of pumpkin puree. Stir to ensure even distribution of all ingredients.
- Gradually pour 2 1/2 cups (600 milliliters) of chicken broth into the mixture, blending completely. Raise the heat momentarily to bring the chili to a boil, then immediately reduce to medium-low heat.
- Cover the Dutch oven and let the chili simmer for 20 minutes, stirring periodically. This process allows the flavors to meld and the consistency to thicken naturally.
- Perform a final seasoning adjustment with additional salt and pepper according to personal taste. Serve piping hot, garnishing with optional toppings such as roasted pumpkin seeds, a dollop of sour cream, shredded sharp cheddar cheese, and sliced avocado for added complexity and texture.
Notes
- Elevate flavor complexity by incorporating ground cinnamon for subtle, warming depth.
- Boost nutrition with pumpkin puree, adding creamy texture and hidden vegetable goodness.
- Customize protein choices by swapping spicy Italian sausage with leaner ground turkey or chicken.
- Mix kidney and black beans to create interesting textural variety and nutritional balance.
- Enhance chili’s smokiness using fire-roasted tomatoes instead of standard canned varieties.
- Maximize taste by using fresh garlic and allowing chili to rest 15-20 minutes after cooking.
- Garnish with optional toppings like avocado and pumpkin seeds for extra crunch and nutrients.
- Preserve leftovers easily by storing in airtight container up to 4-5 days or freezing for three months.
- Enjoy even more robust flavors as spices develop and intensify overnight in refrigerated chili.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 70 mg