Pumpkin Sausage Chili
A bowl with all the right stuff. This Pumpkin Sausage Chili has all the comforts of fall. The creamy base, aromatic fall flavors of cinnamon and cumin along with a zippy punch of P.I.G make each spoonful enchanting and delicious! Get cozy and enjoy.
1 Lb Pumpkin Ale Sausage (or Mild Italian)
1 Onion- Small Dice
1 Red Pepper- Small Dice
6 Cloves Garlic- Peeled, Sliced
1 Can Pumpkin Puree (15Oz)
1 Can Black Beans- Drained, Rinsed
1 Can Kidney Bean- Drained, Rinsed
2 Cans Fire Roasted Tomatoes- Diced
2 1/2 T Notorious P.I.G Pulled Pork Rub
1 t Cumin
Garnish- Sour Cream, Pumpkin Seeds and Green Onions
Remove sausage from casing and cook in a sauté pan over medium high heat. Use a spatula to crumble and break the meat apart as it cooks.
Once fully cooked, transfer the meat to a 6 qt stock pot and set aside. Leave excess fat in the sauté pan.
Sauté the onion and red pepper in the reserved grease until translucent. Add garlic and cook for an additional 2-3 minutes until fragrant.
Add the sauteed veggies to the stock pot along with remaining ingredients. Bring to a boil over medium heat, stirring occasionally.
Lower the heat to maintain a low simmer. Cook for30-40 minutes until flavors are well combines and the chili has reduced a bit.
Serve garnished with sour cream and pumpkin seeds.