Pumpkin Sausage Chili

Pumpkin Sausage Chili combines browned Italian sausage, kidney beans, tomatoes, pumpkin, and chili powder in an easy 25-minute stovetop meal.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb italian sausage
• 1 tablespoon olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 cup pumpkin purée
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans
• 2 cups chicken broth
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and the thickest pieces reach 160°F, about 8 to 10 minutes. (about 10 min) — Medium heat; sausage to 160°F
2. Add the onion and cook until softened, about 4 minutes. Stir in the garlic, chili powder, and cumin; cook for 30 seconds until fragrant. (about 5 min) — Medium heat
3. Stir in the pumpkin purée, diced tomatoes with their juices, kidney beans, chicken broth, salt, and pepper. (about 2 min) — Medium heat
4. Bring the chili to a gentle boil, then reduce the heat and simmer uncovered for 25 minutes, stirring occasionally, until slightly thickened and hot throughout. (about 25 min) — Gentle simmer
5. Taste and adjust the salt and pepper before serving. (about 1 min)