Spicy Sausage Pumpkin Chili
After Thanksgiving, I always have a ton of pumpkin to deal with. Usually, I puree and can it. Here's a quick and easy recipe to help use the excess! Top with sour cream and serve with fresh bread.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons butter
- 1onion, minced
- 3cloves garlic, minced
- 1tablespoon chili powder
- 1teaspoon ground cumin
- 1pound Italian sausage, casings removed
- 1(15 ounce) can kidney beans
- 1(8 ounce) can chopped mushrooms, drained and rinsed
- 2cups canned pumpkin puree
- ¼cup milk
- salt to taste
- ½cup grated Cheddar cheese
Instructions
Step 1
Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in chili powder and cumin; cook and stir until fragrant, about 2 minutes. Add sausage; cook, stirring to break up clumps, until juices run clear, 5 to 8 minutes.Step 2
Stir kidney beans and mushrooms into the skillet. Cook until heated through, about 5 minutes. Mix in pumpkin until warm, about 2 minutes. Pour in milk. Simmer until flavors combine, about 10 minutes. Season with salt; scatter Cheddar cheese on top.