Spicy Sausage Pumpkin Chili

If you have canned pumpkin left over after Thanksgiving, try this easy recipe for spicy chili made with Italian sausage and Cheddar cheese.

• Preparation Time: 15 mins
• Cooking Time: 29 mins
• Total Time: 44 mins
• Calories: 577 Calories

Ingredients

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

Recipe 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.