Creamy Pumpkin Chorizo Chili

This rich and hearty chili combines smoky chorizo, sweet pumpkin, and a touch of cream for an unforgettable fall meal. It's a satisfying bowl that's perfect for chilly evenings.

Prep

20 min

Cook

45 min

Total

1 hr 5 min

Makes

6-8

Ingredients

Check off each one as you gather it.

• 1 tablespoon olive oil
• 1 pound (450 g) fresh chorizo, casings removed
• 1 large yellow onion, diced
• 2 bell peppers (any color), diced
• 3 cloves garlic, minced
• 1 (28 ounce / 794 g) can crushed tomatoes
• 1 (15 ounce / 425 g) can pumpkin puree (not pie filling)
• 1 (15 ounce / 425 g) can kidney beans, rinsed and drained
• 1 (15 ounce / 425 g) can black beans, rinsed and drained
• 1 cup (240 ml) chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/2 cup (120 ml) heavy cream
• 1/4 cup chopped fresh cilantro, for garnish
• Sour cream or shredded cheddar cheese, for serving

Instructions

1. 01

   In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off excess fat.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.