Sausage & Pumpkin Chile Dutch Oven Recipe
Sausage & Pumpkin Chile Dutch Oven Recipe
Delicious Spicy Pumpkin Sausage Chili! An easy chili recipe with a spicy flavor and creamy texture of pumpkin. Perfect warm and cozy recipe for Fall!
1 – 6” Sweet Pumpkin peeled and cubed (or a hard squash)
1 Lb of Ground Sweet Italian Sausage
1 Lb of Ground Hot Italian Sausage
1 – Yellow Onion – diced
1 – Red Bell Pepper – diced
3 – Jalapeno Peppers, seeded & diced
3 – Serrano Peppers – diced
2 – Tablespoons Tomato Paste
1 – Can diced Tomatoes
Olive Oil
Chili Spice Mix = 3 TBS Chili Powder, 2 TBS Cumin, 1 TBS Cayenne Pepper, 1 TBS Garlic Powder, 3 tsp Onion Powder, 3 tsp Kosher Salt, 3 tsp Black Pepper
32 oz. Chicken Stock
6 Cans assorted Beans; drained & rinsed (we used black, white, & pinto beans)
Sour Cream for Garnish
In a large pot or Dutch oven heat enough olive oil to coat the bottom of the pan. Heat to medium heat.
Add onions and cook until translucent and tender. Add the sausage to the onions and brown. Once the meat has browned, add the chili spices and stir until fragrant, about 1 minute. Add tomato paste and stir to combine.
Add the pumpkin and peppers to the pot, then the diced tomatoes and the chicken stock and bring to a simmer.
Once the stock has heated through, add the beans to the pot. Simmer for 45-60 minutes. Enjoy with a dollop of sour cream.
