Chili Verde with Sausage and Pumpkin
This hearty chili combines the flavors of sausage, pumpkin, and tomatillos for a deliciously unique dish.
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
Feel free to adjust the spice level by adding more or less jalapeño.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 20g | Fat: 15g | Sodium: 800mg