This recipe for North African Sausage and Pumpkin Chili is a healthy, simple recipe, yet it tastes incredibly rich and complex.
Change up your chili game with this unique chili recipe! Our North African Inspired Cooking & Seasoning Sauce has all of the bold, nuanced spices, herbs and more, along with onions, roasted bell pepper, garlic and lemon so you just pour on the flavor!
We’ve included instructions for the stove top, slow cooker and Instant Pot.
*Want to keep this recipe Whole30 or Paleo compliant? Simply skip the beans. You’ll have more of a soup than a chili, but there is nothing wrong with that, right?
North African Sausage & Pumpkin Chili Recipe
12 oz sausage, crumbled *Use a nitrate & sugar free variety if possible. Use chicken, pork, turkey, whatever you’d like. Moroccan Merguez sausage would also be wonderful if you can find it. No sausage? No problem! Use ground pork/chicken/turkey/beef instead.
3 cups low-sodium broth (chicken or vegetable), homemade or high quality store bought
2 cans cannelini beans (white kidney beans), rinsed and drained *Skip if you would like to make this recipe Whole30 or Paleo compliant
2 cups diced fresh pumpkin, or use 1 bag (about 10 oz) frozen cubed butternut squash
Salt and hot sauce to taste
Preheat a stock pot or Dutch oven over medium high heat, when hot add the sausage. Cook thoroughly, breaking into crumbles with a spoon. Add the remaining ingredients and bring to a simmer. Lower the heat to a low simmer, cover and cook for approximately 40 minutes, until the squash is tender. Serve and enjoy!
*Instant Pot Directions: Brown the sausage in the Instant Pot. Add the remaining ingredients and cook on manual for 12 minutes pressure. Quick release. Enjoy!
*Slow Cooker Directions: Brown the sausage in a skillet then add to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours on low, 4-5 hours on high. Serve and enjoy!
Like this recipe? Here are 4 more healthy slow cooker and Instant Pot soups and stews you’ll also love!
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