Pumpkin Chili | Chef Erik Hoover from Cockeye BBQ prepares this recipe as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet.
Pumpkin Chili: the breakdown. Pumpkin seeds: $4.99. Pumpkin puree: $1.69. Onion: 75 cents. Sausage: $3.50. Cilantro: $1.49. Avocado: $1.49. Red bell pepper: 99 cents. Kidney beans: 99 cents. Black beans: 99 cents. Tomatoes: Two at $1.29 (or $2.58). Chicken broth: $1.24. Hot sauce: $2.49. Total: $23.19.
PREP TIME: 25 minutes.
SERVINGS: 6-8.
Pumpkin Chili
Ingredients
1 tablespoon olive oil
1 pound ground spicy Italian sausage
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
2 teaspoons ground cumin
1½ tablespoons chili powder
1 teaspoon kosher salt, plus more to taste
¾ teaspoon ground black pepper, plus more to taste
½ teaspoon ground cinnamon
2 cans tomatoes (15 ounces apiece), not drained
1 can kidney beans (15 ounces), drained and rinsed
1 can black beans (15 ounces), drained and rinsed
1 can pumpkin puree (15 ounces)
2½ cups chicken broth
Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired
Preparation
- In a large Dutch oven, heat the oil over medium heat. Add the sausage and cook, stirring to break into pieces, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
- Add the onion and bell pepper to the Dutch oven. Cook over medium heat, stirring, until softened, 10 to 12 minutes. Stir in the garlic, cumin, chili powder, salt, black pepper and cinnamon. Cook, stirring, for 30 seconds.
- Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth and sausage. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld, about 20 minutes.
- Season with salt and pepper. Serve with pumpkin seeds, sour cream, cheese and avocado.
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