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Introduction: Can a Vibrant, Spicy Chili Be Ready in Just 50 Minutes?

Craving a hearty, fall-inspired dish with a kick? Chili Verde with Sausage and Pumpkin blends smoky sausage, tender pumpkin, and a zesty tomatillo salsa for a bold, comforting meal. Rated 4.5/5 from 29 reviews, this easy recipe yields 4 servings, perfect for a cozy weeknight dinner or a festive gathering. Ready to cook a chili that’s packed with flavor? Let’s dive into this delicious recipe!

Overview: Why Chili Verde with Sausage and Pumpkin Shines

Chili Verde with Sausage and Pumpkin is loved for its vibrant flavors, quick preparation, and seasonal appeal. Here’s what makes it special:

Time Requirement: 20 minutes active prep, 30 minutes cooking, totaling approximately 50 minutes.
Difficulty Level: Easy—requires broiling, sautéing, and simmering, suitable for all skill levels.
Why It’s Special: The tangy tomatillo salsa, savory sausage, and sweet pumpkin create a perfect balance of heat, smokiness, and autumnal warmth. Rated 4.5/5 by 29 reviewers, it serves 4, ideal for family meals or small gatherings.

Perfect with warm tortillas, cornbread, or a side of roasted fall vegetable salad for a complete meal.

Essential Ingredients

Chili Verde with Sausage and Pumpkin uses fresh, bold ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

Tomatillo Salsa Ingredients

1 ½ pounds tomatillos (6-8 medium): Tangy, green base for the salsa.
5 serrano or 10 jalapeño peppers, stemmed (plus seeds for extra heat): Adds spicy kick.
3 cloves garlic, peeled: Infuses savory depth.
1 large white onion, peeled and sliced ½-inch thick: Provides sweet, caramelized flavor.
¼ cup extra-virgin olive oil: Enhances roasting and richness.
Kosher salt: Seasons the salsa.
½ cup chopped fresh cilantro: Adds fresh, herbaceous brightness.
Freshly ground black pepper: Balances flavors.

Chili Ingredients

2 tablespoons extra-virgin olive oil: For sautéing.
1 large yellow onion, roughly chopped: Adds savory depth.
1 pound sausage meat (mild or hot): Brings smoky, savory flavor.
1 ½ teaspoons dried oregano (preferably Mexican), crumbled: Contributes earthy, aromatic notes.
3 cloves garlic, very finely chopped: Enhances savory complexity.
1 (15-ounce) can hominy, with liquid: Adds texture and mild corn flavor.
½ cup chopped fresh cilantro, plus more for topping: Brightens the dish.
2 cups chopped peeled sugar pumpkin or butternut squash (about 8 ounces): Provides sweet, tender texture.
Kosher salt: Seasons the chili.
Thinly sliced serrano or jalapeño peppers, for topping: Adds fresh heat and crunch.

Why These Ingredients Matter

Tomatillos: Create a tangy, vibrant salsa that defines chili verde.
Sausage: Adds rich, smoky protein to complement the vegetables.
Pumpkin: Brings sweet, autumnal flavor and hearty texture.
Hominy: Provides a chewy, corn-based contrast to the tender pumpkin.

Substitutions and Variations

Tomatillos: Use green tomatoes or canned tomatillos (drained).
Serrano/Jalapeño Peppers: Swap with milder Anaheim peppers or ½ teaspoon red pepper flakes for less heat.
Garlic: Replace with 1 teaspoon garlic powder per 3 cloves.
White/Yellow Onion: Use red onion or shallots.
Olive Oil: Swap with avocado oil or vegetable oil.
Cilantro: Substitute with fresh parsley or omit for cilantro-free.
Sausage: Use ground pork, chicken sausage, or plant-based sausage for vegetarian.
Oregano: Replace with 1 teaspoon dried thyme or Italian seasoning.
Hominy: Swap with canned corn or white beans.
Pumpkin/Butternut Squash: Use sweet potatoes or acorn squash.
Gluten-Free: Naturally gluten-free; confirm sausage and broth are gluten-free.
Flavor Variations:
- Extra Spicy Chili: Include chili seeds or add 1 teaspoon chili powder.
- Creamy Chili Verde: Stir in ¼ cup sour cream or crema after simmering.
- Bean Chili Verde: Add 1 cup canned black or pinto beans with the hominy.
- Vegetarian Chili Verde: Replace sausage with plant-based meat or extra hominy and beans.
- Lime-Infused Chili: Add 1 tablespoon lime juice with the cilantro.

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Step-by-Step Instructions

Making Chili Verde with Sausage and Pumpkin is a straightforward process with a flavorful payoff. Let’s get cooking!

Step 1: Gather and Prep

Gather all ingredients: 1 ½ pounds tomatillos, 5 serrano or 10 jalapeño peppers, 3 cloves garlic, 1 white onion, ¼ cup olive oil, kosher salt, ½ cup cilantro, black pepper, 2 tablespoons olive oil, 1 yellow onion, 1 pound sausage, 1 ½ teaspoons oregano, 3 cloves garlic, 15-ounce can hominy, ½ cup cilantro, 2 cups pumpkin or squash, sliced peppers for topping.
Remove tomatillo husks, rinse, and dry; stem chiles; peel and slice white onion; chop yellow onion, cilantro, and pumpkin; finely chop garlic.

Tip: Use pre-peeled squash to save time; wear gloves when handling chiles to avoid irritation.

Step 2: Make Tomatillo Salsa

Preheat the broiler.
Place 1 ½ pounds tomatillos, 5 serrano or 10 jalapeño peppers, 3 cloves garlic, and 1 sliced white onion on a rimmed baking sheet.
Drizzle with ¼ cup extra-virgin olive oil and sprinkle with 2 teaspoons kosher salt.
Broil a few inches from the heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Let cool to room temperature.
Transfer to a blender with ½ cup chopped cilantro; puree until smooth. Season with salt and black pepper.

Tip: Char lightly for flavor; let vegetables cool before blending to avoid splattering.

Step 3: Cook Onion and Sausage

Heat 2 tablespoons extra-virgin olive oil in a Dutch oven or large saucepan over medium heat.
Add 1 chopped yellow onion; cook, stirring occasionally, until translucent, about 4 minutes.
Add 1 pound sausage meat; cook, stirring and breaking it up, until browned, about 10 minutes.
Spoon out and discard excess fat, leaving 1-2 tablespoons in the pot.

Tip: Break sausage into small pieces for even browning; drain excess fat for a lighter chili.

Step 4: Build Chili

Stir in 1 ½ teaspoons crumbled dried oregano and 3 cloves finely chopped garlic; cook, stirring, for 3 minutes.
Stir in tomatillo salsa, 15-ounce can hominy (with liquid), ½ cup chopped cilantro, and 2 cups chopped pumpkin or squash.
Bring to a boil, then reduce heat to medium-low; simmer, covered, until pumpkin is tender, 15-20 minutes.

Tip: Stir gently to avoid breaking pumpkin; taste at 15 minutes to check doneness.

Step 5: Serve

Taste and season with kosher salt if needed.
Serve hot, about 1 ½ cups per serving, topped with extra cilantro and thinly sliced serrano or jalapeño peppers.

Tip: Serve in deep bowls for a cozy presentation; add toppings just before serving for freshness.

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Assembly: Building the Perfect Chili Verde with Sausage and Pumpkin

Making Chili Verde with Sausage and Pumpkin is all about creating a bold, flavorful dish. Here’s how to make it shine:

Tomatillo Salsa: Tangy, spicy, and vibrant green.
Sausage and Onion: Smoky, savory base with depth.
Pumpkin and Hominy: Sweet and chewy textures for heartiness.
Presentation: Colorful and rustic, garnished with fresh cilantro and chiles.

Presentation Tips

Serve in bowls with a sprinkle of cilantro and sliced chiles for vibrant color.
Pair with holiday sides like cornbread or butternut squash Alfredo pasta for a festive spread.
Add a dollop of sour cream or a lime wedge for extra flair.

Storage and Make-Ahead Tips

Chili Verde with Sausage and Pumpkin is excellent for leftovers and meal prep.

Storage:
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months in freezer-safe containers; texture may soften slightly.
Make-Ahead:
- Prep tomatillo salsa up to 2 days ahead; refrigerate in an airtight container.
- Chop vegetables and measure spices up to 1 day ahead; store separately.
- Cook chili fully up to 1 day ahead; reheat gently to maintain texture.
Reheating: Reheat in a saucepan over low heat with a splash of broth, stirring, for 5-7 minutes, or microwave in 1-minute bursts, covered, until hot.
Tip: Store without toppings for freshness; add cilantro and chiles after reheating.

Recipe Variations

Chili Verde with Sausage and Pumpkin is versatile and easy to customize. Here are some fun twists:

Mild Chili Verde: Use fewer chiles (2-3 serranos or 5 jalapeños) or milder Anaheim peppers.
Gluten-Free: Naturally gluten-free; confirm sausage and hominy are gluten-free.
Vegetarian Chili Verde: Replace sausage with plant-based meat or extra hominy and beans.
Creamy Chili Verde: Stir in 2 tablespoons sour cream or Mexican crema before serving.
Spicy Bean Chili: Add 1 cup canned pinto or black beans with the hominy.

Nutrition Information (Per Serving, Based on 4 Servings)

Calories: Approximately 500-600 kcal (varies with sausage type and toppings).
Protein: High, from sausage.
Fat: Moderate, from sausage and oil.
Carbs: Moderate, from hominy and pumpkin.
Note: For precise nutrition, calculate based on specific ingredients and portion sizes.

Conclusion: Savor the Bold, Autumnal Bliss!

Chili Verde with Sausage and Pumpkin is the ultimate fall-inspired meal, blending zesty tomatillo salsa, smoky sausage, and sweet pumpkin for a hearty, flavorful chili. Rated 4.5/5 by 29 reviewers, it’s perfect for weeknight dinners, cozy gatherings, or meal prep, and it’s easy to make in one pot. So, fire up your broiler, simmer this vibrant chili, and enjoy a taste of autumn. We’d love to hear how your chili turns out—share your creations in the comments or on social media!

Chili Verde with Sausage and Pumpkin

Author: Alyssa

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Description

Craving a hearty, fall-inspired dish with a kick? Chili Verde with Sausage and Pumpkin blends smoky sausage, tender pumpkin, and a zesty tomatillo salsa for a bold, comforting meal. Rated 4.5/5 from 29 reviews, this easy recipe yields 4 servings, perfect for a cozy weeknight dinner or a festive gathering.