In the Kitchen: The Famous Pumpkin Chili
It’s the great pumpkin chili recipe, Charlie Brown!
Based on how empty the canned pumpkin shelf was looking at the store over the weekend, it’s safe to say everyone is stoked its pumpkin season. I started making this pumpkin chili many moons ago when I first started college. I bought every fall issue of food magazines and was, for whatever reason, bound and determined to embrace pumpkin everything. I even made pumpkin bread for an English assignment that year.
It’s safe to say, having canned pumpkin around is essential from September to the end of December although I could argue I’d eat this and pumpkin bread any time of year. Here’s the truth: I always use Thanksgiving as an excuse to stock up on canned pumpkin. I’m surprised a cashier has never asked why I need so much pumpkin as many people really don’t cook with it other ways. I know canned pumpkin is on the sweeter side, but you can most definitely use it in savory dishes like this chili.
I call this the FAMOUS pumpkin chili because it is honestly one of the things people begin requesting I make as soon as the days get a little shorter. But, honestly, all chili is delicious in the colder months but pumpkin makes it better because…pumpkin.
SPECIAL NOTES:
Use whatever Italian sausage you prefer. You want spicy chili: choose hot.
I cheat and use a mixture of chili spices already prepared. You can use a store-bought packet or combine whatever amount of cumin, chili powder, cayenne pepper, garlic powder, onion powder, salt and pepper you are comfortable with (you do you)
You don’t have to top it with Fritos, you know, if you’re boring.
