Pioneer Woman Pumpkin Chili Recipe

This Pioneer Woman Pumpkin Chili Recipe is a hearty and savory recipe, which is made with spicy Italian sausage and pumpkin puree. It’s the perfect fall dinner, ready in about an hour.

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, 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, if desired

How To Make Pioneer Woman Pumpkin Chili

1. Brown the Sausage: In a large Dutch oven, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, for 8 to 10 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a paper towel-lined plate.
2. Sauté Vegetables and Spices: Add the chopped onion and bell pepper to the drippings in the Dutch oven. Cook over medium heat, stirring, for 10 to 12 minutes until softened. Stir in the garlic, cumin, chili powder, salt, pepper, and cinnamon, and cook for 30 seconds more until fragrant.
3. Simmer the Chili: Stir in the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and the cooked sausage. Bring the mixture to a boil over medium-high heat.
4. Finish and Serve: Reduce the heat to medium-low, cover, and let the chili cook, stirring occasionally, for at least 20 minutes to allow the flavors to meld. Season with more salt and pepper if needed. Serve hot with your favorite toppings.

Recipe Tips

• Does it taste like pumpkin? Not at all! The pumpkin puree adds a wonderful, subtle sweetness and a rich, velvety texture to the chili, but it doesn’t taste like a pumpkin dessert.
• How to adjust the spice level? For a milder chili, use a mild Italian sausage instead of spicy. For more heat, you can add a pinch of cayenne pepper or a chopped jalapeño with the onions.
• Can I make this vegetarian? Yes, easily! To make a vegetarian version, omit the sausage and use vegetable broth. You can add an extra can of beans or some hearty vegetables like diced sweet potato for a satisfying meat-free meal.
• What kind of tomatoes are best? Fire-roasted tomatoes are recommended as they add a lovely, smoky depth to the chili that you won’t get from regular diced tomatoes.

What To Serve With Pumpkin Chili

This hearty chili is a meal in itself, but it’s even better with classic chili accompaniments:

• Warm cornbread or corn muffins
• A dollop of sour cream or Greek yogurt
• Shredded sharp cheddar cheese
• Tortilla chips or Fritos for scooping
• Diced avocado

How To Store Pumpkin Chili

• Refrigerate: Let the chili cool completely, then store it in an airtight container in the refrigerator for up to 5 days. The flavors are often even better the next day!
• Freeze: This chili freezes beautifully. Let it cool completely and portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Pioneer Woman Pumpkin Chili Nutrition Facts

• Calories: 400-500 kcal
• Fat: 20g
• Carbohydrates: 35g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Pumpkin Sheet Cake Recipe
• Pioneer Woman Pumpkin Bars Recipe
• Pioneer Woman Pumpkin Dump Cake (4 Ingredients) Recipe