Pumpkin Chili
A hearty dish full of rustic flavor, Pumpkin Chili is a fall favorite that can be made in under 30 minutes. With plenty of bulk from the ground beef and sausage, you won't even notice there are no beans in this chili.
Servings: 6 servings
Calories: 429kcal
Equipment
- Large Pot or Dutch Oven with Lid
- Wooden Spatula
- Measuring Spoons
Ingredients
- 1 lb Ground Beef
- 1 lb Smoked Sausage
- 1 28 ounce can Crushed Tomatoes
- 1 14 ounce can Pumpkin Puree not pumpkin pie mix
- 1 14 ounce can Fire Roasted Diced Tomatoes
- 1 tablespoon Cumin
- 1 tablespoon Cinnamon
- 2 teaspoons Chili Powder
Instructions
- In a large heavy-bottomed pot over medium-high heat brown the ground beef using a spatula to break it apart into little pieces, about 5 minutes.
- Slice the sausage and add to the skillet to cook for an additional 2 minutes.
- Place the crushed tomatoes, pumpkin puree, diced tomatoes, cumin, cinnamon, and chili powder in the pot and stir to combine. Bring to a soft boil and reduce heat to a simmer.
- Cover and cook an additional 15 to 20 minutes until the chili begins to thicken.
Notes
- Drain the grease from the ground beef before adding in the other ingredients otherwise, the chili will end up with a slightly greasy taste.
- For a richer flavor let the chili simmer on the stovetop, covered, for an additional 30 minutes, stirring occasionally.
- If you would like a lighter version of chili you can swap the ground beef for any other ground meat such as chicken or turkey.
- Seasoning your chili comes down to personal preference and if you'd like it spicier or saltier then add more to your liking after it has simmered.
Leftover and Freezing Instructions
- Leftovers: Place any leftovers in an air-tight container and store them in the fridge for up to 5 days. To reheat, place the chili in a pot and heat it on low or place it in a microwave.
- Freezing Instructions: To freeze the chili, allow it to cool completely before placing it in an air-tight container or freezer-safe bag. It will last in the freezer for up to 3 months.
Recipe Variations
- Vegetarian Pumpkin Chili: You can easily swap the meat for a plan-based ground meat-like option or use tofu and beans in place of the sausage. Either will work and you'll still end up with extremely delicious chili.
- Chicken or Turkey Pumpkin Chili: Instead of using ground beef use ground chicken or turkey for a lighter version.
- White Bean Pumpkin Chili: Add in some white beans for a delicious chili combo that's similar to traditional chili.
Nutrition
Serving: 2cups | Calories: 429kcal | Carbohydrates: 3g | Protein: 22g | Fat: 36g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 705mg | Potassium: 384mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg