Spicy Sausage Pumpkin Chili recipe

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Ingredients

2 tablespoons butter
1 onion, minced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 pound Italian sausage, casings removed
1 (15 ounce) can kidney beans
1 (8 ounce) can chopped mushrooms, drained and rinsed
2 cups canned pumpkin puree
¼ cup milk
salt to taste
½ cup grated Cheddar cheese

Nutrition Info

576.9 calories
carbohydrate: 40.2 g
cholesterol: 79.2 mg
fat: 34.8 g
fiber: 15 g
protein: 29.8 g
saturatedFat: 15 g
servingSize: -
sodium: 1630.5 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large skillet over medium heat. Add onion and garlic, cook and stir until onion is translucent, about 5 minutes. Stir in chili powder and cumin, cook and stir until fragrant, about 2 minutes. Add sausage, cook, stirring to break up clumps, until juices run clear, 5 to 8 minutes.

  2. Stir kidney beans and mushrooms into the skillet. Cook until heated through, about 5 minutes. Mix in pumpkin until warm, about 2 minutes. Pour in milk. Simmer until flavors combine, about 10 minutes. Season with salt, scatter Cheddar cheese on top.

Recipe Yield

4 servings

Recipe Note

After Thanksgiving, I always have a ton of pumpkin to deal with. Usually, I puree and can it. Here's a quick and easy recipe to help use the excess! Top with sour cream and serve with fresh bread.

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