Mohamed Shili This hearty Pioneer Woman Pumpkin Chili is prepared using spicy Italian sausage, onion, red bell pepper, fire-roasted tomatoes, and pumpkin puree. This flavorful chili recipe makes a perfect dinner that takes about 50 minutes to prepare and can serve up to 6 people.
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Pioneer Woman Pumpkin Chili Ingredients
- 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
- 3/4 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 2 cans (15 oz each) of fire-roasted tomatoes, not drained
- 1 can (15-oz) kidney beans, drained and rinsed
- 1 can (15-oz) black beans, drained and rinsed
- 1 can (15-oz) pumpkin puree
- 2 1/2 cups chicken broth
Optional Garnish:
- Roasted pumpkin seeds
- Sour cream
- Shredded sharp cheddar cheese
- Avocado
How To Make Pioneer Woman Pumpkin Chili
- Prep the Sausage: Heat 1 tbsp of olive oil in a large Dutch oven over medium heat. Add 1 lb of ground spicy Italian sausage and cook for 8 to 10 minutes, breaking it into pieces. Once the sausage is cooked through, transfer it to a plate lined with paper towels to drain excess oil.
- Cook Veggies: In the same Dutch oven, add 1 chopped onion and 1 chopped red bell pepper. Cook for 10 to 12 minutes until the vegetables are softened and beginning to caramelize. Stir in 3 minced garlic cloves, 2 tsp of ground cumin, 1 1/2 tbsp of chili powder, 1 tsp of kosher salt, 3/4 tsp of ground black pepper, and 1/2 tsp of ground cinnamon, and cook for an additional 30 seconds.
- Add Tomatoes: Stir in 2 cans of fire-roasted tomatoes (15 oz each, not drained) and mix well with the vegetable and spice mixture. Ensure the tomatoes are well incorporated and allow the mixture to come to a gentle boil, stirring occasionally.
- Add Beans and Pumpkin: Add 1 can of kidney beans (15 oz, drained and rinsed), 1 can of black beans (15 oz, drained and rinsed), and 1 can of pumpkin puree (15 oz) to the Dutch oven. Stir the mixture thoroughly to combine all the ingredients evenly.
- Add Broth: Pour in 2 1/2 cups of chicken broth, mixing well to ensure the broth is fully integrated with the other ingredients. Bring the mixture back to a boil, then reduce the heat to medium-low.
- Simmer: Cover the Dutch oven with a lid and let the chili simmer for about 20 minutes, stirring occasionally. This allows the flavors to blend well and the chili to thicken to your desired consistency.
- Final Touch: Season with additional salt and pepper to taste before serving. Serve the chili hot, garnished with roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and avocado if desired. Enjoy this hearty and flavorful dish with your favorite toppings.
Recipe Tips
- Add some smoked paprika: Adding 1/2 tsp of smoked paprika can enhance the chili’s smoky flavor and make it even more robust.
- Use fresh herbs: Add a handful of chopped fresh cilantro or parsley at the end for a burst of fresh flavor and color.
- Try different beans: Substitute one can of beans with pinto beans or chickpeas to vary the texture and flavor of your chili.
- Enhance with a splash of lime juice: Squeeze the juice of half a lime into the chili just before serving to add a bright, tangy finish.
- Thicken with masa harina: Stir in 1-2 tbsp of masa harina (corn flour) during the last 10 minutes of simmering for a thicker, richer consistency.
What To Serve With Pumpkin Chili
Serve your hearty Pumpkin Chili with cornbread, tangy coleslaw, roasted sweet potatoes, a fresh avocado salad, or jalapeno cheddar biscuits.
You can also pair it with quinoa, sautéed greens, or a crusty baguette for a well-rounded meal.
How To Store Pumpkin Chili
To Refrigerate: Allow the chili to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat thoroughly before serving.
To Freeze: Place the cooled chili in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.
How To Reheat Pumpkin Chili
In The Oven: Preheat your oven to 350°F. Place the chili in an oven-safe dish and cover with foil. Bake for 20-25 minutes or until heated through. Stir halfway for even heating.
In The Microwave: Transfer a portion of chili to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through for even heating.
In The Air Fryer: Transfer the chili to an air fryer-safe dish. Heat at 350°F for about 10-15 minutes, stirring halfway through. Ensure it’s heated evenly throughout.
Frequently Asked Questions
Can I Use a Different Type of Sausage?
Yes, you can use mild Italian sausage or even turkey sausage if you prefer a less spicy version. Substitute the spicy Italian sausage with your choice, and follow the same cooking instructions.
What Can I Use Instead of Fire-Roasted Tomatoes?
If you don’t have fire-roasted tomatoes, you can use regular canned tomatoes. However, you might want to add a bit of smoked paprika or a splash of liquid smoke to mimic the smoky flavor.
How Can I Make This Chili Vegetarian?
To make this chili vegetarian, omit the sausage and use an additional can of beans or add vegetables like mushrooms or zucchini. This will maintain the hearty texture and ensure the chili remains flavorful and filling.
Pioneer Woman Pumpkin Chili Nutrition Facts
- Calories: 320 kcal
- Carbohydrates: 34g
- Protein: 18g
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 800mg
- Potassium: 950mg
- Fiber: 10g
- Sugar: 8g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Chicken Noodle Casserole
- Pioneer Woman Lasagna Soup
- Pioneer Woman Slow Cooker Mac And Cheese
Pioneer Woman Pumpkin Chili
Description
This hearty Pioneer Woman Pumpkin Chili is prepared using spicy Italian sausage, onion, red bell pepper, fire-roasted tomatoes, and pumpkin puree. This flavorful chili recipe makes a perfect dinner that takes about 50 minutes to prepare and can serve up to 6 people.
Pioneer Woman Pumpkin Chili Ingredients
Optional Garnish:
How To Make Pioneer Woman Pumpkin Chili
- Prep the Sausage: Heat 1 tbsp of olive oil in a large Dutch oven over medium heat. Add 1 lb of ground spicy Italian sausage and cook for 8 to 10 minutes, breaking it into pieces. Once the sausage is cooked through, transfer it to a plate lined with paper towels to drain excess oil.
- Cook Veggies: In the same Dutch oven, add 1 chopped onion and 1 chopped red bell pepper. Cook for 10 to 12 minutes until the vegetables are softened and beginning to caramelize. Stir in 3 minced garlic cloves, 2 tsp of ground cumin, 1 1/2 tbsp of chili powder, 1 tsp of kosher salt, 3/4 tsp of ground black pepper, and 1/2 tsp of ground cinnamon, and cook for an additional 30 seconds.
- Add Tomatoes: Stir in 2 cans of fire-roasted tomatoes (15 oz each, not drained) and mix well with the vegetable and spice mixture. Ensure the tomatoes are well incorporated and allow the mixture to come to a gentle boil, stirring occasionally.
- Add Beans and Pumpkin: Add 1 can of kidney beans (15 oz, drained and rinsed), 1 can of black beans (15 oz, drained and rinsed), and 1 can of pumpkin puree (15 oz) to the Dutch oven. Stir the mixture thoroughly to combine all the ingredients evenly.
- Add Broth: Pour in 2 1/2 cups of chicken broth, mixing well to ensure the broth is fully integrated with the other ingredients. Bring the mixture back to a boil, then reduce the heat to medium-low.
- Simmer: Cover the Dutch oven with a lid and let the chili simmer for about 20 minutes, stirring occasionally. This allows the flavors to blend well and the chili to thicken to your desired consistency.
- Final Touch: Season with additional salt and pepper to taste before serving. Serve the chili hot, garnished with roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and avocado if desired. Enjoy this hearty and flavorful dish with your favorite toppings.
