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Spicy Sausage Pumpkin Chili |
After Thanksgiving, I always have a ton of pumpkin to deal with. Usually, I puree and can it. Here's a quick and easy recipe to help use the excess! Top with sour cream and serve with fresh bread.
Ingredients :
- 2 tablespoons butter
- 1 onion, minced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 pound Italian sausage, casings removed
- 1 (15 ounce) can kidney beans
- 1 (8 ounce) can chopped mushrooms, drained and rinsed
- 2 cups canned pumpkin puree
- ¼ cup milk
- salt to taste
- ½ cup grated Cheddar cheese
Instructions :
Prep : 15M | Cook : 4 M | Ready in : 44M |
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Notes :
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