Pumpkin Chili

Featuring:

PCG-10 Griddle

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 cilantro, for garnish, if desired.


DIRECTIONS

  1. In a large heavy bottomed pot, 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.

  2. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain.

  3. Add the onion and bell pepper to the pot. 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.

  4. 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, about 20 minutes.

  5. Season the chili with salt and pepper. Serve with pumpkin seeds, sour cream, cheese and cilantro, if desired.

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