Pioneer Woman Pumpkin Chili

This delicious Pioneer Woman Pumpkin Chili is a quick and easy meal that warms you up on chilly days. Packed with creamy pumpkin and spicy sausage, it’s nutritious and versatile, allowing you to use common ingredients from your pantry. Enjoy it hot, topped with crispy pumpkin seeds for an extra crunch!

Ingredients Needed:

• 1 Tbsp. olive oil
• 1 lb. ground spicy Italian sausage
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, chopped
• 2 tsp. ground cumin
• 1 1/2 Tbsp. chili powder
• 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 cups chicken broth
• Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and avocado for garnish (optional)

How To Cook Pumpkin Chili:

1. Cook the Sausage: In a large Dutch oven, heat the olive oil over medium heat. Add the ground sausage and cook, stirring occasionally, until browned and cooked through, about 8 to 10 minutes. Transfer the sausage to a paper towel-lined plate to drain.
2. Sauté Vegetables: In the same pot, add the chopped onion and bell pepper. Cook over medium heat, stirring until softened, about 10 to 12 minutes. Stir in the garlic, cumin, chili powder, kosher salt, black pepper, and cinnamon, cooking for an additional 30 seconds.
3. Combine Ingredients: Stir in the fire-roasted tomatoes (with juice), kidney beans, black beans, pumpkin puree, chicken broth, and the cooked sausage. Bring the mixture to a boil over medium-high heat.
4. Simmer: Reduce the heat to medium-low, cover, and let the chili cook, stirring occasionally, for about 20 minutes until the flavors meld together.
5. Season and Serve: Taste the chili and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with roasted pumpkin seeds, sour cream, shredded cheese, and avocado, if desired.

Recipe Tips

• Choose Your Sausage Wisely: Use spicy Italian sausage for a bold flavor, or opt for mild sausage if you prefer a milder chili. You can even substitute turkey sausage for a healthier option.
• Adjust the Thickness: If you like a thicker chili, let it simmer uncovered for a little longer to reduce the liquid. You can also add more pumpkin puree for creaminess.
• Add Extra Vegetables: For added nutrition and flavor, toss in chopped carrots, zucchini, or corn. These ingredients blend well with the chili and enhance its texture.
• Spice It Up: Adjust the spice level by adding more chili powder or a dash of cayenne pepper. Taste as you go to find your perfect heat.
• Make It Ahead: This chili tastes even better the next day! Prepare it in advance and store it in the fridge overnight. Reheat before serving for a delicious meal that’s full of flavor.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover pumpkin chili in an airtight container and store it in the fridge for up to 4 days.
• Freeze: Put leftover pumpkin chili in a freezer-safe container or bag. It lasts for 3 months in the freezer. To eat it, thaw the chili in the fridge overnight before reheating.
• Reheating: Reheat leftover pumpkin chili on the stovetop over medium heat for 5 minutes, stirring until hot, or microwave in a covered bowl in 1-minute intervals, stirring in between, until heated through.

Nutrition Facts

Serving Size: 1 cup (approximately 240 grams)

• Calories: 286
• Total Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 56mg
• Sodium: 660mg
• Potassium: 787mg
• Total Carbohydrate: 35g
• Dietary Fiber: 9g
• Sugars: 5g
• Protein: 19g

More Pioneer Woman Recipe:

• Braised Beef Brisket
• Slow Cooker Corned Beef And Cabbage
• Beef Stew With Root Vegetables
• Beef And Bean Chili
• Slow Simmered Beef Ragu