Pumpkin Chili

Photo: Parker Feierbach

Ingredients

1 tbsp. olive oil
1 lb. ground spicy Italian sausage
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
1 1/2 tbsp. chili powder
2 tsp. ground cumin
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 c. chicken broth
Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired

If you confine your enthusiasm for pumpkin to just autumn desserts, you're overlooking a delightful culinary opportunity. In this case, pumpkin enhances a conventional chili recipe by imparting both added richness and a subtle, sweet, earthy undertone. It's the missing element you never realized your chili needed!

Directions

In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate to drain.
 Add the onion and bell pepper to the Dutch oven. Cook over medium heat, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, 1 teaspoons salt, 3/4 teaspoon pepper, and cinnamon. Cook, stirring, for 30 seconds.
 Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and sausage. Bring to boil over medium-high. Reduce heat to medium-low, cover and cook, stirring occasionally, until the flavors meld, about 20 minutes.
 Season the chili with salt and pepper. Serve, garnishing with pumpkin seeds, sour cream, cheese, and avocado, if desired.