Healthy Spiced Pumpkin Chorizo Chili with Beans
This pumpkin chorizo chili features Mexican chorizo sausage, creamy pumpkin puree, and warm fall spices like cumin and cinnamon. The subtle flavor of the pumpkin makes it the best chili for a cool autumn day.
In the fall when the kids go back to their normal school and activities schedules, life can get really hectic! It can be stressful to try to get a healthy dinner on the table when you’re short on time and energy.
I love having go-to recipes that are simple, healthy, and quick to make especially on busy evenings. This pumpkin recipe is one of those tried and true recipes I lean on when I need something easy. It’s a good pumpkin dish with a twist on the traditional chili ingredients. I’ve been making it for a couple of years now and we still love it! I hope your family will too!
Why You’ll Love Pumpkin Chorizo Chili:
- Pumpkin Chorizo Chili is a quick one-pot dinner you can have on the table in less than an hour. Make this next time you’re in a dinner time rush. For a one-pan dinner try my Chicken Apple Sausage Sheet Pan Dinner.
- It screams “Autumn” with the fall flavors of pumpkin and ground cinnamon. We can always use more pumpkin-spiced recipes and all things pumpkin, right? Try serving this fall comfort food and crowd pleaser on Halloween night!
- It’s packed full of nutrition! This pumpkin chili recipe is loaded with pumpkin puree which contains high amounts of beta carotene. It also contains diced tomatoes and tomato sauce which are full of Vitamin C and antioxidants. The beans are high in fiber and, along with the chorizo, are a good source of protein. Bell peppers contain plenty of Vitamin C and Vitamin A, and onions are rich in B vitamins. And let’s not forget garlic which is proven to have a wide range of benefits.
Tips for Making Pumpkin Chorizo Chili:
- If you want to make your own chorizo sausage using plain ground pork, check out this recipe for Mexican chorizo. I do this because we buy our meat in bulk from a local farmer, and I usually have plenty of plain ground pork in our freezer that needs to be incorporated into our meals. You can also use ground beef in place of the pork.
- To prevent the chili from becoming too thick, add a lid to the pot while simmering. If needed, you can add a little extra beef broth to the chili to get it to the consistency you like.
- You can use sugar pumpkins to make your own pumpkin puree. If you’re cooking with homemade pumpkin puree or butternut squash puree, then you’ll substitute 2 cups puree for each 15 oz can of pumpkin puree.
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Ingredients:
Chili:
Ground Mexican chorizo (pork sausage) – can be found at the regular grocery store
Green bell pepper, diced
Yellow onion or red onion, diced
Garlic, minced
Diced tomatoes
Tomato sauce
Pumpkin puree
Drained black beans (or pinto, black, kidney beans)
Beef or chicken broth
Ground cumin
Taco seasoning
Ground cinnamon
Chili powder, to taste (optional for extra spice)
Toppings (optional):
Sour cream
Cheddar cheese, shredded
Diced avocados
Tortilla chips
Tools You May Need:
Large stainless steel pot or 5 quart dutch oven
Cutting knife (these are my favorite brand!)
How to Make Pumpkin Chorizo Chili:
Wash and dice the bell pepper and onion into small pieces. Mince the garlic cloves.
Now, in a large pot, add the chorizo, chopped onion and bell pepper, and minced garlic with a little olive oil. Cook over medium heat until the meat is browned and cooked through, stirring often and making sure to scrape the bottom of the pan to prevent burning.
Next, add the rest of the chili ingredients to the pot and bring to a simmer over medium-high heat. Then, turn the heat to medium-low and simmer for 15-30 minutes until flavors have blended. Add a lid to the pot, if needed, to prevent the chili from becoming too thick.
Taste the chili and add a little salt or additional spices to taste.
Finally, add your favorite topping such as sour cream, shredded cheddar cheese, and diced avocados.
Serve a big bowl of chili with tortilla chips, or try this delicious and nutritious Einkorn Sourdough Cornbread.
More Pumpkin Recipes:
- Sourdough Pumpkin Chocolate Chip Cookies
- Pumpkin Sourdough Cinnamon Rolls
- Pumpkin Seed Pesto with Kale
- Pumpkin Sourdough Muffins with Chocolate Chips
- Pumpkin Puree Substitute When You Can’t Find Canned Pumpkin
Pumpkin Chorizo Chili
This pumpkin chorizo chili features Mexican chorizo sausage, pumpkin puree, and warm spices like cumin and cinnamon. It's the perfect meal for a cool autumn day.
Ingredients
- Chili:
- 1 lb mexican chorizo
- 1 green pepper (optional)
- 1 cup diced onion
- 3 cloves garlic
- 15 oz can diced tomatoes
- 15 oz tomato sauce
- 2 (15 oz) cans pumpkin puree
- 2 cans of beans, rinsed (pinto, black, kidney)
- 1 ½ cups beef broth
- 1 tsp cumin
- ¼ tsp salt
- 1 Tbsp taco seasoning
- 1 tsp cinnamon
- Chili powder, to taste (optional for extra spice)
- Toppings:
- Sour cream
- Shredded cheddar cheese
- Diced avocados
Instructions
1. Wash and dice the bell pepper and onion. Mince the garlic cloves.
2. In a large pot, add the chorizo, bell pepper, onion, and garlic. Cook over medium heat until the meat is browned and cooked through.
3. Next, add the rest of the chili ingredients to the pot and bring to a simmer over medium heat. Then, turn the heat to medium-low and simmer for 15-30 minutes until flavors have blended. Add a lid to the pot, if needed, to prevent the chili from becoming too thick.
4. Finally, top with sour cream, shredded cheddar cheese, and diced avocados.
5. Serve Pumpkin Chorizo Chili with tortilla chips, or try this delicious and nutritious Einkorn Sourdough Cornbread.