Here’s a cozy recipe for Pioneer Woman’s Pumpkin Chili – a warm, hearty dish that combines the savory depth of chili with a seasonal twist of pumpkin. This unique blend of flavors captures the essence of fall in a bowl, offering a comforting meal perfect for cool-weather evenings. The subtle sweetness of pumpkin melds beautifully with the spices, giving it a robust, well-balanced flavor. With just the right amount of heat and a variety of textures from beans and tender vegetables, this pumpkin chili makes an excellent addition to your autumn recipe collection.
Why You’ll Love This Recipe
- Warm and Comforting: Perfect for fall and winter, this chili is like a hug in a bowl.
- Hearty and Filling: Packed with protein and fiber, this dish satisfies hunger and provides long-lasting energy.
- Seasonally Inspired: The pumpkin adds an autumnal twist, bringing a subtle sweetness and a lovely, thick texture to the chili.
- Versatile and Customizable: Easily modify this recipe to suit different dietary needs or preferences, whether you want to make it vegetarian, adjust the spice level, or add unique toppings.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together to make an unforgettable chili. Here’s what you’ll need:
- 1 tablespoon olive oil: For sautéing and adding a hint of richness.
- 1 pound ground spicy Italian sausage: Adds bold flavor and a bit of heat.
- 1 onion, chopped: For aromatic depth.
- 1 red bell pepper, chopped: Sweet and colorful, it brightens the dish.
- 3 garlic cloves, minced: Essential for that classic chili flavor.
- 2 teaspoons ground cumin: Earthy and warm, cumin is key to a great chili.
- 1½ tablespoons chili powder: Provides that signature chili heat and warmth.
- 1 teaspoon kosher salt: Enhances all the flavors in the dish.
- ¾ teaspoon ground black pepper: Adds a hint of sharpness.
- ½ teaspoon ground cinnamon: A touch of cinnamon complements the pumpkin and spices beautifully.
- 2 cans (15 ounces each) fire-roasted tomatoes, undrained: For a smoky depth and saucy base.
- 1 can (15 ounces) kidney beans, drained and rinsed: Adds texture, protein, and fiber.
- 1 can (15 ounces) black beans, drained and rinsed: Another layer of texture and nutrition.
- 1 can (15 ounces) pumpkin puree: Adds creaminess and a subtle hint of sweetness.
- 2½ cups chicken broth: Provides the right consistency for the chili and deepens the flavor.
Optional Garnishes:
- Roasted pumpkin seeds: Adds a crunchy texture.
- Sour cream: Provides a creamy, tangy balance.
- Shredded sharp cheddar cheese: Perfectly melty and rich on top.
- Avocado slices: Adds creaminess and a touch of freshness.
How to Make Pioneer Woman Pumpkin Chili
Creating this chili is straightforward, and the result is a bowl brimming with rich, comforting flavors. Follow these steps to make your own Pioneer Woman Pumpkin Chili.
Step-by-Step Instructions
- Cook the Sausage: Begin by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground spicy Italian sausage, breaking it into crumbles as it cooks. Stir occasionally, allowing the sausage to brown evenly, which takes about 8-10 minutes. Once cooked, transfer the sausage to a plate lined with paper towels to absorb any excess oil, leaving a bit of the flavorful grease in the pot.
- Sauté the Vegetables: In the same pot, add the chopped onion and red bell pepper. Cook over medium heat, stirring occasionally, until the vegetables soften and start to caramelize—this should take around 10-12 minutes. Then, add the minced garlic and continue to cook for another 1-2 minutes, just until it becomes fragrant and slightly golden.
- Spice It Up: Add the ground cumin, chili powder, salt, black pepper, and ground cinnamon to the vegetables. Stir the spices into the vegetables, allowing them to cook for about 30 seconds. This “blooming” step helps the spices release their flavors and enhances the overall taste of the chili.
- Combine Ingredients: Return the cooked sausage to the pot with the sautéed vegetables and spices. Stir in the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, and chicken broth. Mix everything well, making sure the pumpkin puree is fully incorporated into the broth to create a smooth, rich base for the chili.
- Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to medium-low. Cover the pot and allow the chili to simmer for at least 20 minutes, stirring occasionally. This simmering time allows all the flavors to meld, creating a deeply satisfying chili with layers of spice, sweetness, and smokiness.
- Serve and Garnish: Once the chili has thickened and the flavors have developed, taste and adjust the seasoning as needed. Ladle the hot chili into bowls and garnish with your favorite toppings, like roasted pumpkin seeds, a dollop of sour cream, shredded sharp cheddar cheese, or creamy avocado slices.
Helpful Tips
- Don’t Skip the Simmering: Letting the chili simmer helps all the flavors meld together, so don’t rush this step!
- Adjusting Spice Levels: If you prefer a milder chili, use mild Italian sausage and reduce the chili powder slightly.
- Add Fresh Greens: Stirring in a handful of fresh spinach or kale at the end of cooking is a great way to add extra nutrition.
- Make It Vegetarian: To make this a vegetarian chili, simply omit the sausage and add an extra can of beans or some diced sweet potatoes for a hearty meat-free version.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Notes
- Storage: This chili can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only get better as it sits, making it an excellent make-ahead option.
- Freezing: To freeze, let the chili cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator and reheat on the stovetop.
Nutritional Information (per serving)
- Calories: 320 kcal
- Carbohydrates: 34g
- Protein: 18g
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 800mg
- Potassium: 950mg
- Fiber: 10g
- Sugar: 8g
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Fresh pumpkin will work well. Roast or steam a small pie pumpkin until tender, then puree it until smooth. Use an equal amount as the canned puree for a natural sweetness and creamy texture.
Is this chili spicy?
The level of spice will depend on the Italian sausage and the amount of chili powder you use. If you’re sensitive to heat, opt for mild Italian sausage and adjust the chili powder to your preference.
Can I make this chili in a slow cooker?
Yes, you can! After browning the sausage and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. It’s a great way to let the flavors develop while you go about your day.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: This chili freezes well! Portion it out in freezer-safe containers and store for up to 3 months. To reheat, thaw overnight in the fridge, then warm it on the stovetop or in the microwave.
Related Recipes
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Conclusion
With its tender beans, savory sausage, and rich, pumpkin-infused broth, this Pioneer Woman Pumpkin Chili is a cozy dish that warms you from the inside out. This recipe is simple yet rich in flavor, making it a great choice for family dinners, autumn gatherings, or meal-prepping for the week. It’s sure to become one of your seasonal favorites, offering a unique twist on traditional chili that both pumpkin lovers and chili enthusiasts can enjoy.
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Pioneer Woman’s Pumpkin Chili
Description
Here’s a cozy recipe for Pioneer Woman’s Pumpkin Chili – a warm, hearty dish that combines the savory depth of chili with a seasonal twist of pumpkin. This unique blend of flavors captures the essence of fall in a bowl, offering a comforting meal perfect for cool-weather evenings. The subtle sweetness of pumpkin melds beautifully with the spices, giving it a robust, well-balanced flavor. With just the right amount of heat and a variety of textures from beans and tender vegetables, this pumpkin chili makes an excellent addition to your autumn recipe collection.
Ingredients
This recipe uses simple, pantry-friendly ingredients that come together to make an unforgettable chili. Here’s what you’ll need:
- 1 tablespoon olive oil: For sautéing and adding a hint of richness.
- 1 pound ground spicy Italian sausage: Adds bold flavor and a bit of heat.
- 1 onion, chopped: For aromatic depth.
- 1 red bell pepper, chopped: Sweet and colorful, it brightens the dish.
- 3 garlic cloves, minced: Essential for that classic chili flavor.
- 2 teaspoons ground cumin: Earthy and warm, cumin is key to a great chili.
- 1½ tablespoons chili powder: Provides that signature chili heat and warmth.
- 1 teaspoon kosher salt: Enhances all the flavors in the dish.
- ¾ teaspoon ground black pepper: Adds a hint of sharpness.
- ½ teaspoon ground cinnamon: A touch of cinnamon complements the pumpkin and spices beautifully.
- 2 cans (15 ounces each) fire-roasted tomatoes, undrained: For a smoky depth and saucy base.
- 1 can (15 ounces) kidney beans, drained and rinsed: Adds texture, protein, and fiber.
- 1 can (15 ounces) black beans, drained and rinsed: Another layer of texture and nutrition.
- 1 can (15 ounces) pumpkin puree: Adds creaminess and a subtle hint of sweetness.
- 2½ cups chicken broth: Provides the right consistency for the chili and deepens the flavor.
Optional Garnishes:
- Roasted pumpkin seeds: Adds a crunchy texture.
- Sour cream: Provides a creamy, tangy balance.
- Shredded sharp cheddar cheese: Perfectly melty and rich on top.
- Avocado slices: Adds creaminess and a touch of freshness.
Instructions
- Cook the Sausage: Begin by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground spicy Italian sausage, breaking it into crumbles as it cooks. Stir occasionally, allowing the sausage to brown evenly, which takes about 8-10 minutes. Once cooked, transfer the sausage to a plate lined with paper towels to absorb any excess oil, leaving a bit of the flavorful grease in the pot.
- Sauté the Vegetables: In the same pot, add the chopped onion and red bell pepper. Cook over medium heat, stirring occasionally, until the vegetables soften and start to caramelize—this should take around 10-12 minutes. Then, add the minced garlic and continue to cook for another 1-2 minutes, just until it becomes fragrant and slightly golden.
- Spice It Up: Add the ground cumin, chili powder, salt, black pepper, and ground cinnamon to the vegetables. Stir the spices into the vegetables, allowing them to cook for about 30 seconds. This “blooming” step helps the spices release their flavors and enhances the overall taste of the chili.
- Combine Ingredients: Return the cooked sausage to the pot with the sautéed vegetables and spices. Stir in the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, and chicken broth. Mix everything well, making sure the pumpkin puree is fully incorporated into the broth to create a smooth, rich base for the chili.
- Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to medium-low. Cover the pot and allow the chili to simmer for at least 20 minutes, stirring occasionally. This simmering time allows all the flavors to meld, creating a deeply satisfying chili with layers of spice, sweetness, and smokiness.
- Serve and Garnish: Once the chili has thickened and the flavors have developed, taste and adjust the seasoning as needed. Ladle the hot chili into bowls and garnish with your favorite toppings, like roasted pumpkin seeds, a dollop of sour cream, shredded sharp cheddar cheese, or creamy avocado slices.
Notes
- Storage: This chili can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only get better as it sits, making it an excellent make-ahead option.
- Freezing: To freeze, let the chili cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator and reheat on the stovetop.