Pumpkin Chili

  • 4 tablespoons olive oil, divided
  • 1 pound ground beef
  • 9 ounces ground pork sausage
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 15.5 ounce can cannellini beans, drained and rinsed
  • 1 15.5 ounce can kidney beans
  • 1 29 ounce can pumpkin puree
  • 1 28 ounce can petite diced tomatoes
  • 1 cup chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 teaspoons brown sugar
  • Salt and pepper to taste
  1. Saute onions in 2 tablespoons olive oil in a large pot until translucent.  Add the garlic and bell peppers, saute for about 5 minutes.  Remove from the pot and set aside.
  2. In the same pot, brown the beef and pork sausage in 2 tablespoons of olive oil.
  3. Once the meat is browned, add back the onions and peppers, then add the diced tomatoes, pumpkin, chicken broth, beans and spices.
  4. Bring to a low boil, then reduce heat and simmer for 1 1/2 to 2 hours, stirring occasionally.  Add salt and pepper to taste.
  5. Serve with Cumin Gouda, sliced green onions and sour cream.

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Adapted from The Autumn Chili recipe from Taste of Home