Description
A rich and hearty chili made with spicy Italian sausage and a blend of flavorful ingredients.
Ingredients
Scale
- 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 tbsp chili powder
- 1 tsp kosher salt
- 0 tsp ground black pepper
- 0 tsp ground cinnamon
- 2 15-oz cans fire-roasted tomatoes
- 1 15-oz can kidney beans
- 1 15-oz can black beans
- 1 15-oz can pumpkin puree
- 2 cups chicken broth
- garnishes: roasted pumpkin seeds, sour cream, shredded cheddar cheese, avocado
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add Italian sausage; cook for 8–10 minutes until browned and cooked through. Use a slotted spoon to remove it and place on a paper towel-lined plate.
- In the same pot, add chopped onion and bell pepper; cook for 10–12 minutes until softened.
- Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds to bloom the spices.
- Add tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage to the pot. Stir to combine.
- Bring to a boil over medium-high heat. Reduce to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.
- Taste and adjust salt and pepper as needed.
- Serve hot with garnishes like sour cream, cheddar cheese, avocado, and pumpkin seeds.
Notes
- This chili can be made in advance and flavors develop even more after a day in the fridge.
- Feel free to substitute turkey sausage for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg