Pumpkin and Sausage Chili with Goat Cheese

I’ve been busy since my last post. To herald in the dropping temps, I’ve started culling together all of my chili recipes for the Sundays to come. Making chili on a lazy Sunday is a good way to relax on a cold day. This year’s opening chili is ridiculously easy to make. Which was good because I also ran my first half-marathon on Sunday. Nothing like wheezing through 13 miles to get you hungry for football and chili.


  • 1 lb sage sausage
  • 1½ cup canned unsweetened pumpkin
  • 1 cup chunky salsa
  • 15 oz canned cannelini beans, rinsed and drained
  • 12 oz Octoberfest-style beer
  • 4 oz. goat cheese

In a large pot, heat sausage over medium heat, crumbling well with a wooden spoon. Cook until no longer pink. Add pumpkin, salsa, beans, and beer. Stir to incorporate completely. Bring to a boil, and then drop to a low simmer. Cook, partially covered, for 20 minutes. When done, ladle even portions into four bowls. Crumble even portions of the goat cheese into each serving.

Makes 4 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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