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Autumn is a season that brings a bounty of flavors, and what better way to celebrate than with a warm bowl of Autumn Harvest Pumpkin Sausage Chili? This hearty dish combines the rich, earthy sweetness of pumpkin with the spicy kick of Italian sausage, creating a comforting meal perfect for chilly evenings. Packed with nutritious ingredients like black beans, bell peppers, and corn, this chili not only warms you up but also provides a wholesome boost to your diet. In this article, we will explore the recipe in detail, covering everything from ingredient selection to cooking methods, ensuring you can recreate this seasonal delight in your own kitchen.

Slow Cooker Pumpkin Sausage Chili

Warm up your autumn nights with this comforting Autumn Harvest Pumpkin Sausage Chili! Combining the earthy sweetness of pumpkin with spicy Italian sausage, this easy weeknight dinner is perfect for chilly evenings. Packed with nutritious ingredients like black beans and corn, its a wholesome choice thatll fill your home with delightful aromas. Gather your loved ones and try this seasonal favorite tonight—your taste buds will thank you!
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Ingredients
  

1 pound spicy Italian sausage (casings removed)

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

1 small onion, diced

2 cloves garlic, minced

2 cups vegetable or chicken broth

1 bell pepper (any color), diced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cinnamon

Salt and pepper to taste

1 cup corn (frozen or canned)

Optional toppings: sour cream, shredded cheese, chopped cilantro, sliced jalapeños

Instructions
 

Brown the Sausage: In a skillet over medium heat, add the spicy Italian sausage. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.

    Prepare the Slow Cooker: Transfer the browned sausage to your slow cooker. Add in the onion, garlic, bell pepper, black beans, diced tomatoes (with juices), pumpkin puree, vegetable or chicken broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir well to combine all ingredients.

      Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.

        Add Corn: About 30 minutes before serving, stir in the corn to heat through.

          Taste and Adjust: Before serving, taste the chili and adjust seasoning as needed.

            Serve: Ladle the chili into bowls and add desired toppings such as sour cream, shredded cheese, chopped cilantro, or sliced jalapeños for an extra kick.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings