Pumpkin Chili Recipe
This hearty Pumpkin Chili combines savory maple breakfast sausage with the sweetness of pumpkin puree and a blend of beans, corn, and spices slow-cooked to perfection. Cream cheese adds a rich, velvety texture, while toppings like cheddar cheese, sour cream, and green onions bring fresh and tangy contrasts. A comforting, fall-inspired chili perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat
- 1 12 ounce package maple breakfast links
Beans and Vegetables
- 2 15oz cans great northern beans, drained
- 1 15oz can whole corn kernels, drained
- 1 4oz can diced green chilies
- 1 10oz can diced tomatoes with green chilies (Ro-Tel)
- 1 15oz can pure pumpkin puree
Liquids and Dairy
- 4 cups (32 ounces) chicken stock
- 8 ounces plain cream cheese
- Cheddar cheese (for garnish)
- Sour cream (for garnish)
Spices and Seasonings
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
Garnish
- Green onion, sliced
Instructions
- Prepare the Sausage: Using a knife, carefully remove the casings from all of the maple breakfast links. Heat and crumble the sausage in a skillet over medium heat until browned and fully cooked, about 8-10 minutes. Drain off any excess fat.
- Combine Ingredients in Crockpot: Add the cooked maple breakfast sausage, drained great northern beans, corn kernels, diced green chilies, diced tomatoes with green chilies, pumpkin puree, chicken stock, ground cumin, chili powder, ground nutmeg, and ground black pepper into the crockpot. Stir well to mix all ingredients together evenly.
- Slow Cook the Chili: Cook the mixture on low heat for 6 to 8 hours, allowing the flavors to meld and the chili to thicken naturally.
- Incorporate Cream Cheese: About 20 to 30 minutes before serving, cut the cream cheese block into 6 to 8 chunks and microwave it for 30-60 seconds to soften it to room temperature. Add the softened cream cheese chunks into the slow cooker and stir occasionally to help it melt and fully incorporate into the chili, creating a creamy texture.
- Serve and Garnish: Once the cream cheese is fully melted and mixed, ladle the chili into bowls. Top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions to add fresh flavor and texture. Serve hot and enjoy.
Notes
- Removing the sausage casings before cooking helps the meat crumble evenly in the chili.
- Softening the cream cheese before adding ensures it melts smoothly into the hot chili.
- This chili can be made a day ahead; flavors improve when reheated gently.
- For a vegetarian version, substitute the sausage with plant-based sausage and use vegetable stock instead of chicken stock.
- Adjust the chili powder and green chilies according to your desired spice level.
- Garnishes are optional but add great texture and flavor contrasts.
Keywords: pumpkin chili, slow cooker chili, autumn recipes, maple sausage chili, creamy chili, fall dinner, hearty chili
Find it online: https://biteandenjoy.com/pumpkin-chili-recipe/
