Pumpkin Chili with Maple Breakfast Sausage
Warm up your autumn evenings with this hearty Pumpkin Chili featuring sweet maple breakfast sausages! This delightful dish combines the flavor of pumpkin with a blend of savory spices, creating a comforting and slightly sweet chili that’s perfect for any gathering.
Ingredients
- 1 lb ground beef I love the organic grass-fed from Aldi
- 1 1/2 6.4 oz packages Vermont Maple Brown 'N Serve breakfast sausages or breakfast sausage of your choice
- 1 red bell pepper
- 1 orange or yellow pepper
- 1 medium yellow onion
- 1 15 oz can 100% pure pumpkin
- 1 15 oz can light red kidney beans
- 1 15 oz can cannellini beans
- 2 14-15 oz cans diced tomatoes I like to use one plain and one with added basil, garlic and oregano from Aldi for added flavor
- 2 cups beef broth or broth of your choice
- 2 tsp garlic powder
- 3 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 2-3 Tbsp brown sugar to taste
- salt & pepper to taste
Instructions
- Add 1 - 2 Tablespoons to the pot you'll be cooking the chili in.
- Add the chopped onion and peppers to your pot and cook on medium heat until tender.
- While the onions and peppers are cooking in a separate pan brown your beef. Lightly season it with salt and pepper as it cooks after you have drained off the fat.
- Add the browned beef to your chili pot.
- Add garlic, chili powder, cumin, oregano, brown sugar and your desired amount of salt and pepper to the pot.
- Cut up the breakfast sausages into 1/2" pieces and add to your pot.
- Add canned pumpkin, beans and tomatoes to the pot.
- Stir and cook on medium heat until it begins to boil.
- Turn heat down to low, add lid to your pot and occasionally stir for 30 - 45 minutes.
Notes
Serve as is or with shredded cheese and a dollop of sour cream.�