Sausage and Pumpkin Chili Recipe by Camp Chef

Ingredients

All Ingredients

1 - 6 inch sweet pumpkin (or other hard squash), peeled and cubed

1 pound ground sweet Italian sausage

1 pound ground hot Italian sausage

1 yellow onion, diced

1 red bell pepper, diced

3 jalapeño peppers, seeded and diced

3 Serrano peppers, diced

2 Tablespoons tomato paste

1 can diced tomatoes

Olive oil

Chili spice mix (3 Tablespoons chili powder, 2 Tablespoons cumin, 1 Tablespoon cayenne pepper, 1 Tablespoon garlic powder, 3 teaspoons onion powder, 3 teaspoons Kosher salt, 3 teaspoons black pepper)

32 ounces chicken stock

6 cans assorted beans, drained and rinsed (we used black, white and pinto beans)

Sour cream for garnish

Instructions

Sausage and Pumpkin Chili

step 1

In a large pot or Dutch oven heat enough olive oil to coat the bottom of the pan. Heat to medium heat.

step 2

Add onions and cook until translucent and tender. Add the sausage to the onions and brown. Once the meat has browned, add the chili spices and stir until fragrant, about 1 minute. Add tomato paste and stir to combine.