This might be our new favorite chili recipe. Yes, it was that good!! The pumpkin flavor is mild and more in the background so it isn’t overly pumpkin tasting. The smoked pumpkin seeds on top go great with the flavors and we enjoyed every bite.
Perfect fall meal to enjoy on a chilly evening!
- 1 lb ground beef
- 1 lb sweet Italian sausage can you spicy
- salt and pepper
- 1 red onion chopped, save some for garnish
- 2 cloves garlic chopped
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- 1 tsp cumin
- 3 tbsp worcestershire sauce
- 15 oz can of black beans rinsed & drained
- 15 oz can pumpkin (Libby's)
- 14 oz can of cream corn
- 8 oz tomato sauce
- 14 oz diced tomatoes do not drain
- grated Parmesan cheese to garnish
- pumpkin kernel seeds garnish, roasted, optional
Gather all the ingredients, beef, Italian sausage, EVOO, s & p, red onion, garlic, chili powder, cinnamon, cumin, Worcestershire sauce, black beans, pumpkin, cream corn, tomato sauce, diced tomatoes, Parmesan cheese, and pumpkin seeds.
Get out a large soup pot and brown the ground beed and sausage over medium heat. Drizzle EVOO and a large pinch of salt and pepper over the meat.
Add in chopped red onion (save some for garnish) and saute for 5 minutes then add in the garlic.
Add in the spices, chili powder, cinnamon, and cumin followed by the Worcestershire sauce.
Next, add in the drained and rinsed black beans, pumpkin, corn, tomato sauce, and the diced tomatoes. Bring everything to a boil, reduce heat and simmer for 15 minutes.
In the meantime, grate the Parmesan cheese and cook the pumpkin seeds.
I made Trader Joe's cornbread to go with the chili.
When ready to eat, ladle the chili into bowls and garnish with the Parmesan cheese, red onion, and pumpkin seeds.
Enjoy every bite of this delicious chili!
The original recipe can be found on Mix and Match Mama’s blog, HERE.