pumpkin… EVERYTHING has arrived. that’s what “they” say, and i’m with the crowd. i found a fun recipe on allrecipes.com for pumpkin turkey chili, and at a challenge from johnsonville, tweaked it to become a new autumn favorite. the result was a super-fast pumpkin sausage chili whose depth of flavor belies the easy prep.
i am thinking i’ll try this recipe in the slow cooker, and i may also take this winter as an opportunity to double the batch and freeze half for an easy weeknight grab!
here’s the printable version of pumpkin sausage chili for you to enjoy:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 cup chopped red pepper
- 1/2 cup chopped yellow or orange pepper
- 2 cloves garlic, minced
- 1 pound sweet Italian sausage
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can tomato puree
- 2 cups pumpkin puree
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/2 cup Greek yogurt, for topping (optional)
- Heat oil in a large stock pot and saute onion, peppers, garlic, and turkey until browned.
- Drain and add pumpkin; stir to warm and begin browning pumpkin.
- Stir in both cans tomatoes, salt, and pepper.
- Reduce heat to low, and simmer, covered, for 20 minutes.
- Serve, if desired, topped with Greek yogurt.
do you have a favorite chili recipe that warms your table on autumn evenings? i’d love to give it a try!
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