Are you ready for another pumpkin favorite around our house? I sure hope you’re not sick of pumpkin already because I still have more yummy recipes to share this Fall. After all, October is all about pumpkins!
One of the reasons I love fall is because of the food. Haha I know its crazy but there is just something comforting about chili, soups, and stews when its rainy and cold.
A little tid bit about pumpkin that you may not know is its packed with Vitamin A and C. Extra vitamins never hurt anyone especially this time of year. Pumpkin is so great for your immune system! Its great for your organs, your eyes, your joins, and your bones. So besides tasting great and making this dish extra hearty, its just down right good for ya!
One great thing about chili is it can be served with a variety of foods. You can serve it with fresh bread, like myself, or corn bread, tortilla chips, on a hot dog, or just in a bowl. But don’t forget the toppiongs! Cheddar cheese, sour cream, and green onions really enhance its rich flavors! All this talk about food made me hungry so lets get to it!
- 1 lb lean ground beef
- 10 small links maple pork sausage
- 1 yellow onion chopped
- 2 tbsp minced garlic
- 1 orange or yellow bell pepper
- 1 green pepper diced
- 1 can (15.5 oz) cannelloni beans drained and rinsed
- 1 can (15.5 oz) kidney beans drained and rinsed
- 2 cans (14.5 oz) diced tomatoes
- 1 can (29 oz) pumpkin puree
- 1 cup beef broth can add more at the end if you like it a bit thinner
- 3 tbsp chili powder
- 1 tsp cumin
- 1 tbsp brown sugar
- 1 tsp cayenne pepper optional
- 1 tsp oregano I used fresh because I had it, but dried is fine
- 4 tbsp olive oil
- salt and pepper to taste
In a heavy bottomed pot, add 2 tbsp of olive oil and sauté the onion until translucent, about 10 min.
Add the garlic and all the peppers and sauté for another 5-8 minutes. Set aside.
Remove the sausage from the casing. It should squeeze out easily.
In the same pot, add 2 tbsp olive oil and brown sausage and ground beef. Cook about 10 minutes and salt and pepper to taste.
Once the meat is browned, add back the sautéed peppers and onions.
Then add the spices, diced tomatoes, beans, and pumpkin puree. Stir in the beef broth till berthing is combined.
Lower the heat to simmer for about 1.5 hours stirring occasionally.
Adjust salt and pepper to taste. Serve with cheddar cheese, sour cream, and chopped green onions.
I sure hope you enjoy this festive and hearty pumpkin chili! If you like this recipe feel free to pin it on pinterest and share it with others. If you’d like to see more out of my kitchen make sure to subscribe to my blog so you never miss a meal again!
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