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Spicy Sausage Pumpkin Chili


"After Thanksgiving, I always have a ton of pumpkin to deal with. Usually, I puree and can it. Here's a quick and easy recipe to help use the excess! Top with sour cream and serve with fresh bread."
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44 m servings 577 cals
Original recipe yields 4 servings

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  1. Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in chili powder and cumin; cook and stir until fragrant, about 2 minutes. Add sausage; cook, stirring to break up clumps, until juices run clear, 5 to 8 minutes.
  2. Stir kidney beans and mushrooms into the skillet. Cook until heated through, about 5 minutes. Mix in pumpkin until warm, about 2 minutes. Pour in milk. Simmer until flavors combine, about 10 minutes. Season with salt; scatter Cheddar cheese on top.

Nutrition Facts

Per Serving: 577 calories; 34.8 g fat; 40.2 g carbohydrates; 29.8 g protein; 79 mg cholesterol; 1631 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I halved the recipe, omitted the canned mushrooms and added green pepper and celery diced finely instead. I used hot Italian sausage and we did not find it spicy, would increase spices next time...