This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.
It seems like people have a love-hate relationship with pumpkin. There are those people who, the second the clock strikes fall, they want pumpkin everything. Pumpkin coffee, pumpkin pie, pumpkin cookies, pumpkin cake, pumpkin ice cream, pumpkin pancakes, pumpkin oatmeal, pumpkin INSERT FOOD HERE. These people want to add pumpkin to all the things.
Then you have these other people who don’t like pumpkin. You know, the weirdos who turn up their nose, mock, and complain about the passion pumpkin lovers have for this time of year. These people clearly need to come to their senses.
But, in the meantime, this means more pumpkin for me!
My latest pumpkin innovation (which isn’t a new idea, but it’s new to me) is pumpkin chili. Spicy and sweet and hearty pumpkin chili. I have to admit that I was skeptical about the whole idea but it turned out fantastic! We often have chili for our family meals, and so it was a lot of fun to add some variety to a family favorite.
And it was the perfect compliment to our favorite drink – iced tea.
We drink iced tea with just about every meal. In the summer we use regular Lipton iced tea and make sun tea, but in the fall and winter months when the sun isn’t strong enough to brew the tea for us we use Lipton Cold Brew Iced Tea bags. The family sized tea bags are perfect for our family meals; I can make a whole pitcher of tea with just two tea bags while I’m cooking dinner.
My pumpkin chili is easy to make. As I brown the sausage, I pop two Lipton Cold Brew tea bags into a pitcher of water to brew as I cook.
After I cook the sausage, the rest of the prep involves adding all of the ingredients to your favorite pan, pot, or skillet. I love the colors of each ingredient, it looked and smelled like fall.
As I started stirring it, my daughter walked into the room and said: “Oooh that smells good.” And it did!
The Lipton Cold Brew was ready before the chili, so I was able to enjoy a glass before dinner. Shhhh, don’t tell anyone.
The cool refreshing taste of the tea is a great compliment to the spicy sweetness of the pumpkin chili.
Pumpkin Chili Recipe
This chili reheats very well and seems to develop an even richer flavor the next day. It’s a keeper that improves over time. You can even tweak this great recipe with butternut squash, black beans, different spices, fresh tomatoes, and easily convert this into a vegetarian recipe. And when I can I often top it with grated cheese and let it melt into the chili.
Make sure you Pin this recipe on Pinterest for later!
- 1 lb ground mild Italian sausage
- 4 cloves of garlic minced
- 1 tsp minced dried onion
- 2 tbsp olive oil
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- 1 15 oz can tomato sauce
- 1 15 oz can kidney beans
- 1/2 tsp cumin
- 1/2 tsp dried parsley
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/2 tsp chili powder
- 2 tbsp honey
- 1/4 cup pine nuts optional
- Saute minced onions and garlic in olive oil over medium-low heat about 30-60 seconds in a deep skillet or dutch oven.
- Add ground sausage, turn heat up to medium-high and cook until browned.
- Drain sausage.
- Add remaining ingredients, stir and simmer over low heat for 20 minutes.
- Serve sprinkled with pine nuts (optional).
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