Spicy Sausage Pumpkin Chili

After Thanksgiving, I always have a ton of pumpkin to deal with. Usually, I puree and can it. Here's a quick and easy recipe to help use the excess! Top with sour cream and serve with fresh bread.

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

Ingredients

• ¼ cup milk
• 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
• ½ cup grated Cheddar cheese
• 1 (8 ounce) can chopped mushrooms, drained and rinsed

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.