Prize Winning Pumpkin Chili Delivers Ultimate Cozy 5 Delish.

Prize Winning Pumpkin Chili is the cozy weeknight hero I reach for when chaos meets craving. I’m the busy mom behind Skiny Taste, where simple, nourishing meals get on the table fast without sacrificing flavor. This fall-wavorite blends pumpkin’s silky sweetness with savory halal sausage into a hearty chili that warms the kitchen and the family. Whether you’re feeding kids after carpools or presenting a comforting pot at a potluck, this recipe delivers with practical steps, flexible toppings, and no-fuss cleanup. Read on to discover how Prize Winning Pumpkin Chili can become your trusted go-to, fitting perfectly into a busy schedule and a cozy, comforting fall menu.

What Make This Recipe It Special

A warm, relatable fall twist

I love how this Prize Winning Pumpkin Chili turns a simple weeknight into a cozy moment. The pumpkin adds velvet sweetness that balances the savory sausage and smoky spices. It smells like a scarf-wrapped afternoon, and tastes like comfort you can grab on the fly.

Fall flavors come alive without fuss. The pumpkin gives body to the chili, and the spices keep it from leaning sweet. It’s the kind of dish that invites slow sipping and quick conversations around the table.

Plus, I’ve learned to trust this recipe when time is tight. It remains forgiving, forgiving and forgiving—yet never bland.

What makes it practical for busy families

One pot, minimal prep, big flavor. This Prize Winning Pumpkin Chili cooks in about 40 minutes from start to finish. That means a weeknight ready meal with almost no clean-up drama.

Ingredients are flexible. You can swap sausage for turkey, add more beans, or tweak the pumpkin level to suit your crowd. Toppings add texture, not time.

It scales up easily for potlucks or freezer friendly meals. A single batch becomes future lunches without guilt.

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Why You’ll Love This Recipe

It’s easy, fast, and deeply comforting. The pumpkin-note is subtle yet present, giving depth to every spoonful. The halal sausage adds heartiness without heaviness. It’s the kind of dish that makes busy days feel doable and dinners feel special.

Ingredients

What you’ll need at a glance

• 1 tbsp olive oil
• 1 lb halal Italian chicken or turkey sausage, casings removed
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 cups chicken broth (halal)
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions, crushed tortilla chips

Ingredient notes and substitutions

• If you don’t use halal sausage, any mild Italian sausage works; lean to keep the dish lighter.
• For a vegetarian version, swap sausage for extra beans or lentils and use vegetable broth.
• Pumpkin puree should be plain pumpkin, not pie filling; this keeps the chili savory.

Olive oil helps brown the sausage and carry flavors through the pot.

Halal Italian chicken or turkey sausage delivers the savory bite without heaviness.

Onion adds sweetness and body to balance pumpkin.

Garlic gives a bright, aromatic backdrop that lingers in each spoonful.

Red bell pepper brings color, crunch, and a subtle sweetness.

Black beans boost protein and fiber, making the chili filling.

Fire-roasted tomatoes lend smoky tang and depth.

Pumpkin puree gives that velvety texture and fall vibe, use plain puree.

Chicken broth keeps the chili saucy and approachable.

Chili powder, cumin, and smoked paprika are the warm trio that defines the chili’s character.

Salt and pepper are layered to build flavor as it cooks.

Optional toppings like shredded cheese, sour cream, green onions, and crushed tortilla chips add texture and flair at the table.

How to Make Prize Winning Pumpkin Chili

Step 1: Brown sausage and aromatics

• In a large pot over medium heat, I warm olive oil.
• I add sausage and crumble as it cooks until browned.
• I stir in diced onion, minced garlic, and diced red pepper; I sauté 5–6 minutes until soft and fragrant.
• Pro tip: letting the aromatics soften builds a deeper flavor base for Prize Winning Pumpkin Chili.

Step 2: Add beans, tomatoes, pumpkin, broth, and spices

• I stir in black beans, fire-roasted tomatoes, pumpkin puree, chicken broth, chili powder, cumin, and smoked paprika.
• Then I season with a pinch of salt and pepper, tasting as I go.
• Tip: for a richer chili, whisk in a touch more pumpkin puree or a splash of broth to loosen.

Step 3: Simmer and finish

• I bring the pot to a gentle simmer, reduce heat to low, cover, and cook 20–25 minutes, stirring occasionally.
• If it’s too thick, I add a splash more broth; if it needs more warmth, I add a pinch more chili powder.
• Taste again and adjust salt, pepper, or spices to my preference.

Step 4: Serve and top

• I ladle into bowls and offer toppings: shredded cheese, sour cream, green onions, and crushed tortilla chips.
• I serve hot with crusty bread, cornbread, or over a scoop of rice for a heartier option.
• Quick win: a squeeze of lime over each bowl brightens the pumpkin notes.

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Tips for Success

• Use a wide pot to encourage even browning and quicker simmering.
• Pat sausages dry before adding to the pan to prevent extra liquid.
• Taste and season in layers; salt in stages rather than all at once.
• If you’re short on time, pre-chop onions and peppers and have them ready in the fridge.
• For a smoother texture, blend a portion of the beans before returning them to the pot.

Equipment Needed

For Prize Winning Pumpkin Chili, gather reliable tools that make weeknights easier.

• Large heavy-bottomed pot or Dutch oven (a sturdy, wide pot speeds browning)
• Wooden spoon or heat-safe spatula (silicone works well)
• Can opener (manual or electric)
• Measuring spoons (essential for spices)
• Optional: ladle for serving (perfect for bowls and toppings)

Variations

• Make it vegetarian with extra beans and lentils; use vegetable broth.
• Swap sausage for ground turkey or chicken for a leaner version of Prize Winning Pumpkin Chili.
• Add a pinch of cinnamon or cocoa for a deeper, hint-of-chili warmth.
• Top with avocado slices for extra creaminess and a fresh finish.
• For gluten-free servings, serve with gluten-free cornbread or over rice.

Serving Suggestions

• Serve Prize Winning Pumpkin Chili with warm cornbread or crusty bread.
• A dollop of sour cream and extra green onions brighten the dish.
• Pair with a light, citrusy sparkling water or crisp apple cider.
• Garnish with shredded cheese for a melty finish.

Make-Ahead and Freezer-Friendly Tips for Cozy Fall Chili

• I cook the Prize Winning Pumpkin Chili in full, then cool quickly and store in airtight containers in the fridge for up to 3–4 days. When reheating, I stir in a splash of broth to loosen as needed.
• I freeze individual portions for quick weeknight meals. Thaw overnight in the fridge before reheating to maintain texture and flavor.
• I reheat gently on the stove or in the microwave, adding a little broth if it looks dry. A squeeze of lime or extra toppings can revive brightness after freezing.

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FAQs

How much did the winning pumpkin weigh?

Weight varies by year and contest. For fans of Prize Winning Pumpkin Chili, weigh-off numbers vary by year. Giants often weigh hundreds of pounds. Check the official results for exact numbers.

What’s the number one canned chili?

Brand popularity varies by region, but Hormel Chili is widely recognized. Preferences differ, and some cooks prefer hotter or milder options.

How much money does the winner of the Big pumpkin Contest receive?

The prize depends on the event. Major weigh-off contests can award thousands, with grand prizes reaching tens of thousands. Local fairs might offer smaller prizes. Always verify details on the official event page.

How much does the winner of the hot dog contest cost?

Winnings vary by competition. Smaller local events may award a few hundred dollars, while larger festivals could award several thousand. Entry fees also vary; check the specific contest rules for costs and prizes.

Final Thoughts

Prize Winning Pumpkin Chili is more than a comforting bowl; it’s my go-to on busy weeknights. I reach for it when chaos meets craving, and I know it will come together without fuss. The pumpkin glow and smoky spices warm my home.

I love how this recipe adapts to busy families and picky eaters. It holds up in lunch boxes and tastes even better as leftovers. Plus, it’s forgiving—you can swap sausage or adjust the pumpkin to fit your crowd.

If you’re after a cozy weeknight hero, this is it. Prize Winning Pumpkin Chili proves flavor can be fast, practical, and deeply satisfying. Trust me, your dinner routine will thank you.

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