Pumpkin Chili

Yields: 6-8 servings

Prep Time: 25 minutes

Total Time: 45 minutes

Ingredients

• 1 tbsp. olive oil
• 1 lb. ground spicy Italian sausage
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, chopped
• 2 tsp. ground cumin
• 1 1/2 tbsp. chili powder
• 1 tsp. kosher salt, plus more to taste
• 3/4 tsp. ground black pepper, plus more to taste
• 1/2 tsp. ground cinnamon 
• 2 (15-oz.) cans fire-roasted tomatoes, not drained
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can pumpkin puree
• 2 1/2 c. chicken broth  
• Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired

Directions

1. In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. 
2. Add the onion and bell pepper to the Dutch oven. Cook over medium heat, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook, stirring, for 30 seconds.
3. Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and sausage. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld, about 20 minutes.
4. Season with salt and pepper. Serve with pumpkin seeds, sour cream, cheese, and avocado.