Ree Drummond’s Pumpkin Chili

Perfect for chilly autumn evenings. With this recipe, you can get away with a shorter simmer time because the pumpkin adds such delicious body and thickness to the chili. However, if you have the time, let it go a little longer. Or better yet, make it a day ahead of time and let it hang out in the fridge until you’re ready to eat! Allowing time for the flavors to meld will result in a more flavorful chili.

 

Note: For the Vegetarian version, omit the spicy Italian sausage. Consider adding an extra can of beans or your favorite vegan ground meat substitute instead.

Ingredients for Ree Drummond’s Pumpkin Chili

• 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
• Optional Toppings Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado

Steps to Preparing Ree Drummond’s Pumpkin Chili

1. 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.

2. 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, salt, black pepper, and cinnamon. Cook, stirring, for 30 seconds.

3. Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and sausage. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld, about 20 minutes.

4. Season with salt and pepper. Serve with pumpkin seeds, sour cream, cheese, and avocado.