Description
This hearty and flavorful Pumpkin Chili with Turkey Sausage combines the natural sweetness of pumpkin with spicy turkey sausage and aromatic chili spices. Perfect for a cozy dinner, this chili is packed with nutritious ingredients and offers a delicious twist on traditional chili by incorporating pumpkin for extra depth and creaminess.
Ingredients
Main Ingredients
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 green or red bell peppers, chopped
- 3 garlic cloves, chopped
- 1 package of turkey sausage, sweet or hot, cut into chunks
- 2 cans of small diced tomatoes, 28 oz each
- 1 cup of water (optional, for thinner chili)
- 1 can of 100% pumpkin, 15 oz can
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 2 cans of red kidney beans, drained and rinsed
Instructions
- Heat the olive oil. In a large Dutch oven, heat the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté the onions. Add the chopped onion and a pinch of salt to the pot. Cook for about 2 minutes until the onions start to soften.
- Add the bell peppers. Stir in the chopped green or red bell peppers and sauté for an additional 2 minutes until slightly softened.
- Add the garlic. Add the chopped garlic and cook, stirring frequently, until the peppers become soft and aromatic.
- Cook the turkey sausage. Add the bite-sized pieces of turkey sausage and cook until the sausage is no longer pink, stirring occasionally to brown the pieces evenly.
- Add tomatoes and water. Pour in the two cans of diced tomatoes and add the optional water if you prefer a thinner chili. Stir well to combine.
- Season the chili. Add the chili powder, cumin, salt, and pepper to the pot. Stir thoroughly to incorporate all the spices into the mixture.
- Add pumpkin and beans. Stir in the canned pumpkin and the drained kidney beans, mixing well to combine all ingredients evenly.
- Bring to a boil. Increase the heat to bring the chili to a rolling boil.
- Simmer the chili. Reduce the heat to medium-low and let the chili simmer uncovered for 30 minutes to meld the flavors and thicken.
- Serve. Ladle the chili into bowls and serve hot, optionally accompanied by bread and a dollop of sour cream on top for added creaminess.
Notes
- Use sweet or hot turkey sausage depending on your preferred spice level.
- If you want a thicker chili, omit the water or reduce the amount added.
- For a vegetarian version, substitute turkey sausage with plant-based sausage or extra beans.
- Leftovers taste even better the next day as flavors have more time to develop.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
