Hey folks! Here's a good looking recipe I found on The Pioneer Woman's website. Full story link: https://www.thepioneerwoman.com/food-cooking/recipes/a36973563/pumpkin-chili-recipe/
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
Directions:
- 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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