Chili Verde With Sausage And Pumpkin Recipes

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SPICY SAUSAGE PUMPKIN CHILI



Spicy Sausage Pumpkin Chili image

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.

Provided by JORDANTHEGIRL

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 44m

Yield 4

Number Of Ingredients 12

2 tablespoons butter
1 onion, minced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 pound Italian sausage, casings removed
1 (15 ounce) can kidney beans
1 (8 ounce) can chopped mushrooms, drained and rinsed
2 cups canned pumpkin puree
¼ cup milk
salt to taste
½ cup grated Cheddar cheese

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 576.9 calories, Carbohydrate 40.2 g, Cholesterol 79.2 mg, Fat 34.8 g, Fiber 15 g, Protein 29.8 g, SaturatedFat 15 g, Sodium 1630.5 mg, Sugar 9.4 g

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