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Slow Cooker Sausage and Pumpkin Chili – Delicious Fall Soup!

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Slow Cooker Sausage & Pumpkin Chili is a Fall Comfort Food Recipe

 Slow Cooker Sausage and Pumpkin Chili

Nothing says fall like a good bowl of chili. This sausage and pumpkin chili is perfect for the autumn season and you’ll love the flavor that the Octoberfest beer adds to it.  You can make this in a crockpot or on the stovetop – either way it’s delicious! I love walking in the house after a long day to dinner already made in the slow cooker and this makes a yummy, warm dinner to come home to on one of our blustery Northwest fall days.

 Slow Cooker Sausage and Pumpkin Chili:

Ingredients for Sausage Pumpkin Chili

Ingredients:

  • 2 teaspoons olive oil
  • 1 large yellow onion, diced
  • 1 large green pepper, diced
  • 2 jalapeno peppers, diced
  • 1 teaspoon garlic, minced
  • 1 lb ground sweet Italian sausage
  • 12oz Octoberfest Beer
  • 1 40oz can of red kidney beans, drained
  • 1 28oz can crushed tomatoes
  • 1 28oz can tomato sauce
  •        1 15 oz can of pumpkin puree (or 1 3/4 cups of homemade pumpkin puree – see directions)
  • 16oz water
  • 1/2 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 2 teaspoons sugar

Directions:

In a large skillet, brown the sausage.  Drain and set aside.

Using the same skillet, cook the peppers and onions until tender over medium low heat, then add the garlic and cook for one more minute.

Making the sauce for Sausage Pumpkin Chili

Turn the heat up to high and add the beer, crushed tomatoes and tomato sauce.

Simmering sauce for Sausage Pumpkin Chili

Bring to a boil, then reduce the heat and simmer for 10 minutes stirring occasionally.

Adding ingredients to crockpot for Sausage Pumpkin Chili

In a large stock pot or crockpot, combine the liquid mixture with the meat, beans, seasonings and pumpkin puree.

Sausage Pumpkin Chili in Crockpot

Cook on low for 4-6 hours.  Serve with your favorite toppings.

Printable Recipe for Slow Cooker Sausage & Pumpkin Chili:

 Sausage Pumpkin Chili with Breadsticks

Here’s a printable version of the Slow Cooker Sausage and Pumpkin Chili recipe for you to print off to put in your recipe binder or notebook.

Print

Slow Cooker Sausage and Pumpkin Chili – Delicious Fall Soup!

Ingredients

Scale
  • 2 teaspoons olive oil
  • 1 large yellow onion, diced
  • 1 large green pepper, diced
  • 2 jalapeno peppers, diced
  • 1 teaspoon garlic, minced
  • 1 lb ground sweet Italian sausage
  • 12oz Octoberfest Beer
  • 1 40oz can of red kidney beans, drained
  • 1 28oz can crushed tomatoes
  • 1 28oz can tomato sauce
  • 15 oz can of pumpkin puree
  • 16oz water
  • 1/2 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 11/2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 2 teaspoons sugar

Instructions

  1. In a large skillet, brown the sausage. Drain and set aside.
  2. Using the same skillet, cook the peppers and onions until tender over medium low heat, then add the garlic and cook for one more minute.
  3. Turn the heat up to high and add the beer, crushed tomatoes and tomato sauce. Bring to a boil, then reduce the heat and simmer for 10 minutes stirring occasionally.
  4. In a large stock pot or crockpot, combine the liquid mixture with the meat, beans, seasonings and pumpkin puree.
  5. Cook on low for 4-6 hours. Serve with your favorite toppings.

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4 Comments

  1. We don’t drink alcohol and I realize it cooks out but could you recommend some non-alcoholic alternatives?

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