You guys, IT’S THE OFFICIAL FIRST DAY OF FALL!
We all know that I’ve been celebrating for three weeks now, but today is the official, official first day, so I thought it was time to make my Perfect Pumpkin Chili!!
Why is it perfect? Because it didn’t taste super pumpkin-y (for those of you who don’t love things that are super pumpkin-y), it just tasted delicious! My whole family loves this recipe, and I know that yours will too!
Happy Fall, friends!! xx
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Perfect Pumpkin Chili
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 1x
Description
Come fall, you need a variety of savory pumpkin dishes in your repertoire. My Perfect Pumpkin Chili is exactly how you should welcome in autumn!
Ingredients
Scale
- 1 pound of ground beef
- 1 pound of bulk Italian sausage (I used a sweet sausage, but you could use spicy)
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 red onion, chopped (reserve some for garnishing)
- 2 cloves of garlic, chopped
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin
- 3 tablespoons Worcestershire sauce
- 1 (15 oz) can of black beans, rinsed and drained
- 1 (15 oz) can of pumpkin (I used Libby’s)
- 1 (14 oz) can of cream corn
- 1 (8 oz) can of tomato sauce
- 1 (14 oz) can of diced tomatoes (do not drain)
- grated Parmesan cheese to garnish
- roasted pumpkin kernel seeds to garnish, optional
Instructions
- In a large pot over medium-high heat, brown up your ground beef and sausage in a big drizzle of EVOO until browned and crumbly. Add in a nice pinch of both salt and pepper.
- Next, add in your chopped red onion (reserving some for garnish) and allow it to become tender (about five minutes) before stirring in your chopped garlic.
- After that, stir in your chili powder, cinnamon and Cumin followed by your Worcestershire sauce, black beans, pumpkin, corn, tomato sauce and diced tomatoes. Allow everything to come up to a boil before reducing the heat to low and simmering about 15 minutes stirring occasionally.
- When you’re ready to serve, ladle the soup into bowls and garnish with your chopped red onion, Parmesan cheese and pumpkin kernel seeds.
Notes
You can also substitute a second pound of ground beef for the sausage if you like!
Nicole says
I’m totally making this tonight! I was going to make your sweet corn chili, but I’m switching!! Haha! What would you serve as a side? Thanks!!
Mix and Match Mama says
Yay!!!! Just a salad! I hope you love it, Nicole!
Linda DeFalco says
Just simply delicious!!
Mix and Match Mama says
Yay! I’m so happy to hear this!!!
Shannon says
Sounds delicious! I’m in FL and so ready for cooler weather. Could this be made on the stovetop and kept warm in the crockpot?
Mix and Match Mama says
Totally!!!
Emily Hall says
I LOVE this recipe! I tried it for the first time last year and I cannot wait to make it again this fall! I was nervous to try a savory pumpkin dish, but this one is just perfect!
Mix and Match Mama says
YAY! I’m so happy to hear that!!
Jordan Easton says
Can I make this in the crockpot?
Mix and Match Mama says
Yes!!! I would take the lid off the last 30 minutes though and let some of the moisture evaporate from the slow cooker. Enjoy!