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Chili verde with sausage and pumpkin
Chili verde with sausage and pumpkin is a hearty, one-pot dish made with halal Italian sausage, pumpkin puree, tomatillos, and spices. In just 45 minutes, it offers a vibrant balance of rich, smoky, and tangy flavors to serve 4-6 people. The combination of pumpkin’s creaminess and the sausage’s depth creates a dish perfect for dinner.
The first time I made this recipe, I had just returned from a breezy autumn trip to my local farmer’s market, where the pumpkins practically begged to come home with me. This dish captures that cozy seasonal energy in every bowl.
Table of Contents
- Why is this recipe special?
- What ingredients do you need for Chili Verde with Sausage and Pumpkin?
- How do you make Chili Verde with Sausage and Pumpkin step by step?
- Frequently Asked Questions About Chili Verde with Sausage and Pumpkin
- What can you serve with this dish?
- Common mistakes to avoid when making this dish
- Can you substitute any ingredients in this recipe?
- Expert tips to perfect this recipe
Why is this recipe special?
This recipe stands out because it combines the unexpected pairing of pumpkin and tomatillos with bold spices and savory sausage. It’s quick, deeply flavorful, and perfect for fall.
- Unique flavor balance: The sweetness of pumpkin is complemented by the tang of tomatillos and the heat from jalapeños.
- One-pot simplicity: Everything cooks in one pot, which makes for easy cleanup and a hassle-free cooking process.
- Protein-packed and hearty: The halal Italian sausage ensures a well-rounded, filling meal.
- Seasonal and versatile: This dish celebrates the peak of pumpkin season but can be enjoyed year-round with canned puree.
What ingredients do you need for Chili Verde with Sausage and Pumpkin?
This recipe uses simple, wholesome ingredients that combine to create a rich, flavorful dish.
- 1 pound of halal Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- 2 cups pumpkin puree (canned or fresh)
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups tomatillos, husked and chopped
- 1 cup green bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
The combination of pumpkin and tomatillos is the heart of this recipe. Pumpkin adds creaminess, while tomatillos contribute a bright, tangy contrast.
How do you make Chili Verde with Sausage and Pumpkin step by step?
This recipe comes together in five simple steps, with everything cooking in one pot.
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Step 1 — Brown the sausage
In a large pot, heat the olive oil over medium heat. Add the halal Italian sausage and break it into pieces as it cooks. Continue cooking until browned, about 5-7 minutes.
Step 2 — Sauté the aromatics
Add the diced onion to the pot and sauté until translucent, about 3-4 minutes. Stir in the garlic and jalapeño, cooking for another 2 minutes until fragrant.
Step 3 — Incorporate the base
Mix in the pumpkin puree, chicken broth, cumin, coriander, smoked paprika, oregano, salt, and pepper. Stir well and bring the mixture to a simmer.
For more ideas, check out our the guilt-free crustless pumpkin pie.
Step 4 — Add the vegetables
Add the chopped tomatillos and green bell pepper to the pot. Stir to combine and let the chili simmer for 20-25 minutes, stirring occasionally.
Step 5 — Finish with fresh flavors
Once the vegetables are tender, taste the chili and adjust the seasonings as needed. Stir in the chopped cilantro and lime juice right before serving.
Frequently Asked Questions About Chili Verde with Sausage and Pumpkin
Can I use regular Italian sausage instead of halal?
Yes, you can use regular Italian sausage if dietary restrictions allow, but halal sausage maintains this dish’s inclusive appeal for many dietary preferences.
Looking for something similar? Try our fall in love with flavor:.
Can I use fresh pumpkin instead of canned?
Fresh pumpkin works wonderfully, but be sure to roast and puree it beforehand. Canned pumpkin saves time and works just as well for this recipe.
What can I substitute for tomatillos?
If you can’t find tomatillos, use green tomatoes for a similar tangy flavor, though the dish may lose some of its distinctive “verde” brightness.
Is this dish spicy?
It has a mild heat from the jalapeño. For more spice, keep the seeds or add a pinch of cayenne.
What can you serve with this dish?
Chili Verde with Sausage and Pumpkin pairs beautifully with a few simple sides to round out the meal.
- Crusty bread: Perfect for soaking up the flavorful broth.
- Rice or quinoa: Adds a neutral base to let the chili shine.
- Simple green salad: A crisp, refreshing counterpoint to the hearty chili.
- Tortilla chips: For scooping, adding crunch to each bite.
Common mistakes to avoid when making this dish
- Skipping the lime juice: This brightens the dish and balances the richness of the pumpkin and sausage.
- Overcooking the tomatillos: They should remain slightly firm to provide texture.
- Using unseasoned sausage: The sausage is a key flavor component, so choose one with a good spice blend.
Can you substitute any ingredients in this recipe?
Yes, minor swaps can make this recipe more flexible while maintaining its character.
- Vegetarian option: Replace sausage with crumbled tofu or tempeh and use vegetable broth.
- Alternate peppers: Substitute poblano or Anaheim peppers for a milder flavor.
- Squash for pumpkin: Use butternut squash puree if pumpkin isn’t available.
Expert tips to perfect this recipe
- Roast the tomatillos: If time allows, roasting enhances their flavor and adds smokiness.
- Prep ingredients first: Have everything chopped and measured to streamline the cooking process.
- Season in layers: Taste as you go to ensure balanced seasoning at every step.
- Let it rest: Allowing the chili to sit for a few minutes after cooking blends the flavors beautifully.
Chili Verde with Sausage and Pumpkin
Equipment
- large pot
- cutting board
- knife
- wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 1 pound halal Italian sausage (casings removed)
- 1 tbsp olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 cups pumpkin puree (canned or fresh)
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt (to taste)
- pepper (to taste)
- 2 cups tomatillos (husked and chopped)
- 1 cup green bell pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 lime juice (of 1 lime)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the halal Italian sausage and cook until browned, breaking it up into smaller pieces as it cooks, about 5-7 minutes.
- Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and chopped jalapeño, cooking for an additional 2 minutes until fragrant.
- Mix in the pumpkin puree, chicken broth, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and pepper. Bring the mixture to a simmer.
- Add the chopped tomatillos and green bell pepper to the pot. Stir well and allow the chili to simmer for 20-25 minutes, stirring occasionally.
- Once the vegetables are tender, taste and adjust seasoning if necessary. Stir in the chopped cilantro and lime juice just before serving.
Notes
Nutrition
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