Are you ready to try a chili that is bursting with bright, tangy, smoky, and unbelievably delicious flavor? A cozy and comforting meal that is a vibrant and exciting departure from the standard, heavy red chili? This incredible, from-scratch Chili Verde with Sausage and Pumpkin is a stunning and sophisticated twist on a Southwestern classic that is perfect for the fall season.
This isn’t just another chili recipe; it’s a guide to a true masterpiece of flavor. The secret lies in a homemade, roasted tomatillo salsa, which gives the chili its signature verde (green) color and a bright, tangy, and smoky character. Combined with savory Italian sausage, tender bites of sweet pumpkin, and chewy hominy, this is a chili that is both deeply comforting and thrillingly different.
Table of Contents
Table of Contents
Recipe Overview: A Bold & Flavorful Fall Chili
What makes this Sausage and Pumpkin Chili Verde so spectacular is its incredible, from-scratch roasted tomatillo salsa base. Instead of a tomato-based broth, we broil fresh tomatillos, chiles, onion, and garlic until they are soft and charred, which creates a deep, smoky, and complex flavor. This vibrant salsa is then simmered with savory browned sausage, sweet chunks of pumpkin or butternut squash, and classic hominy. It’s a hearty, satisfying, and surprisingly easy one-pot meal that is guaranteed to be a new favorite.
| Metric | Time / Level |
| Total Time | 1 hour 15 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Unique Chili
This recipe uses a handful of fresh, seasonal ingredients to create its signature vibrant and smoky flavor.
- The Roasted Tomatillo Salsa (Salsa Verde): This is the heart and soul of our chili.
- Tomatillos: The star of the show! Tomatillos are small, green fruits that look like a green tomato covered in a papery husk. They have a wonderfully bright, tart, and citrusy flavor that is the signature taste of a chili verde.
- The Chiles: You can use either serrano peppers (for a spicier chili) or jalapeño peppers (for a milder heat). Broiling them along with the tomatillos softens their heat and adds a wonderful, smoky flavor.
- The Roasting Technique: This is the crucial step that transforms the salsa from simply tart to deeply flavorful. Broiling the tomatillos, chiles, onion, and garlic until they are softened and slightly charred brings out their natural sweetness and adds an incredible, smoky depth.
- The Hearty Chili Components:
- Italian Sausage: Using a pound of your favorite mild or hot Italian sausage is a fantastic shortcut that adds a huge amount of savory, seasoned flavor to the chili.
- Pumpkin or Butternut Squash: A few cups of peeled and chopped sugar pumpkin or butternut squash add a wonderful, subtle sweetness and a tender, creamy texture that perfectly balances the tangy, spicy salsa.
- Hominy: This is a classic, traditional ingredient in many Southwestern chilis and stews. Hominy is corn that has been treated in a special process that gives it a unique, puffy, and satisfyingly chewy texture.
Pro Tutorial: How to Prepare Fresh Tomatillos
- Husk: The papery, leaf-like husk should be dry and loose. Simply peel it back from the fruit and discard it.
- Rinse: After you have removed the husk, the surface of the tomatillo will be slightly sticky. This is completely normal! Just give the tomatillos a good rinse under warm running water to remove the sticky residue.
- Dry: Pat the rinsed tomatillos completely dry with a paper towel before you proceed with the recipe.
Step-by-Step to the Best Pumpkin Chili Verde
Part 1: The Smoky, Roasted Tomatillo Salsa
Step 1: First, position your oven rack a few inches from the broiler and preheat the broiler.
Step 2: Prepare your 1 1/2 pounds of tomatillos by removing their husks and rinsing them, as described in the tutorial above.
Step 3: On a rimmed baking sheet, place the prepared tomatillos, the 5-10 stemmed chiles, the 3 peeled garlic cloves, and the 1 sliced large white onion. Drizzle everything with the 1/4 cup of extra-virgin olive oil and sprinkle with about 2 teaspoons of kosher salt.
Step 4: Broil the vegetables, turning everything once about halfway through, for about 7 minutes, until the tomatillos are softened, slightly collapsed, and have beautiful, charred spots. Let the vegetables cool to room temperature on the baking sheet.
Step 5: Transfer all the broiled vegetables and any of their accumulated juices to a blender. Add the 1/2 cup of chopped fresh cilantro and purée until the salsa is smooth. Season the salsa with salt and pepper to your taste.
Part 2: Building and Simmering the Chili
Step 1: In a large Dutch oven or a large saucepan, heat the 2 tablespoons of extra-virgin olive oil over medium heat. Add the 1 large, chopped yellow onion and cook, stirring occasionally, for about 4 minutes, until it is just translucent.
Step 2: Add the 1 pound of sausage and cook, stirring and breaking it up with a spoon, for about 10 minutes, until it is browned.
Step 3: Carefully spoon out and discard most of the excess fat from the pot, leaving about 1 to 2 tablespoons behind.
Step 4: Stir in the 1 1/2 teaspoons of dried oregano and the 3 cloves of finely chopped garlic and cook, stirring, for about 3 more minutes, until the garlic is very fragrant.
Step 5: Stir in your prepared tomatillo salsa, the 15-ounce can of hominy (including all its liquid), the 1/2 cup of chopped fresh cilantro, and the 2 cups of chopped pumpkin.
Step 6: Bring the chili to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 15 to 20 minutes, until the pumpkin is completely tender.
Give the finished chili a final taste and season it with more salt, if necessary. Serve the chili warm, topped with extra fresh cilantro and some thinly sliced chiles.
The Best Smoky & Hearty Pumpkin Chili Verde
A hearty and flavorful green chili featuring a homemade salsa verde base. The recipe begins by broiling tomatillos, chiles, onion, and garlic until softened and charred, which are then blended with cilantro to create a fresh salsa. In a Dutch oven, Italian sausage is browned with onions and garlic, then combined with the prepared salsa, hominy, and fresh pumpkin. The chili is simmered until the pumpkin is tender, creating a unique and savory one-pot meal. Note: The ingredients were not provided and have been inferred from the instructions.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes (includes cooling time for salsa)
- Yield: 6-8 servings
- Category: Main Course
- Method: Broiling, Simmering, Sautéing
- Cuisine: Southwestern
- Diet: Gluten Free
Ingredients
- For the Tomatillo Salsa:
- 1 pound tomatillos, husks removed
- 2 large chiles (such as poblano or Anaheim)
- 1/2 large onion, sliced
- 4 cloves garlic
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1/2 cup fresh cilantro
- Freshly ground black pepper
- For the Chili:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 pound Italian sausage, casings removed
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 (15-ounce) can hominy, with liquid
- 1/2 cup fresh cilantro
- 2 cups cubed fresh pumpkin or butternut squash
- For Garnish:
- Fresh cilantro
- Sliced chiles
Instructions
- Note: The ingredient list was not provided in the source article and has been inferred from the instructions based on a standard chili verde recipe.
- Make the Tomatillo Salsa: Preheat the broiler. On a rimmed baking sheet, toss the husked tomatillos, chiles, sliced onion, and garlic with 1 tablespoon of olive oil and 2 teaspoons of salt.
- Broil a few inches from the heat for about 7 minutes, turning once, until the vegetables are softened and slightly charred. Let them cool to room temperature.
- Transfer the broiled vegetables to a blender. Add 1/2 cup of cilantro and puree until smooth. Season with salt and pepper.
- Make the Chili: Heat 2 tablespoons of olive oil in a Dutch oven or large saucepan over medium heat. Add the chopped onion and cook for about 4 minutes, until translucent.
- Add the sausage and cook, breaking it up with a spoon, for about 10 minutes until browned.
- Spoon out and discard any excess fat, leaving about 1 to 2 tablespoons in the pot. Stir in the oregano and minced garlic and cook for 3 more minutes.
- Stir in the prepared tomatillo salsa, the hominy (with its liquid), another 1/2 cup of cilantro, and the cubed pumpkin.
- Bring the chili to a boil, then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the pumpkin is tender.
- Taste and season with more salt if necessary. Serve topped with fresh cilantro and sliced chiles.
Notes
- Broiling the vegetables for the salsa before blending is a key step that adds a deep, smoky flavor to the chili.
- This recipe uses hominy, a traditional ingredient in Southwestern cuisine that adds a unique, chewy texture.
- The chili is a great one-pot meal perfect for a cool evening.
How to Serve Your Chili Verde
This hearty, stew-like chili is a perfect one-pot meal. Here are some classic ways to serve it:
- Classic Toppings: A dollop of cool sour cream or Mexican crema, a sprinkle of crumbled cotija or queso fresco cheese, and some fresh, chopped cilantro.
- With Tortillas: Serve it with a side of warm flour or corn tortillas for dipping into the delicious sauce.
- Over Rice: For an even heartier meal, you can serve the chili over a bed of fluffy white or cilantro-lime rice.
Storage and Make-Ahead Tips
Chili is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire chili a day or two in advance and store it in the refrigerator. The roasted tomatillo salsa can also be made up to 3 days in advance on its own.
- Storage: Store any leftover chili in an airtight container in the refrigerator for up to 5 days.
- Freezing: This chili freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Use a Different Protein: If you’re not a fan of sausage, you can substitute it with an equal amount of diced pork shoulder (this is the most traditional protein for chili verde), or you can use shredded, cooked rotisserie chicken, which you can stir in at the very end.
- Make it a Vegetarian Chili Verde: For a delicious, hearty vegetarian version, you can simply omit the sausage and add one or two extra cans of your favorite beans, like pinto or cannellini beans, along with about 8 ounces of sautéed mushrooms. Be sure to use vegetable broth.
- Adjust the Spice Level: This chili has a good amount of heat from the serrano or jalapeño peppers. For a milder chili, be sure to remove all the seeds and the white ribs from your chiles before you broil them. For an even spicier chili, you can leave some or all of the seeds in.
Enjoy This Bold and Flavorful Fall Meal!
You’ve just created a truly special chili that is a perfect harmony of hearty, comforting, and exciting new flavors. This Pumpkin Chili Verde is a testament to the power of fresh, from-scratch ingredients to create a truly spectacular meal. It’s a rewarding and deeply satisfying dish that is sure to become a new favorite for chilly days.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty chili!
Frequently Asked Questions (FAQs)
Q1: What is the difference between a chili verde and a regular, red chili?
The main difference is the base of the sauce! A classic, red chili con carne is made with a rich, savory base of red tomatoes and dried red chili powders. A chili verde (which means “green chili”) gets its signature, vibrant, tangy, and bright flavor and its beautiful green color from a sauce made with fresh, green tomatillos and fresh green chiles (like jalapeños or serranos).
Q2: What are tomatillos, and what do they taste like?
Tomatillos are small, green fruits that grow in a papery husk and are a staple of Mexican cuisine. Although they look like a small green tomato, they are actually more closely related to a gooseberry. They have a very bright, tart, and citrusy flavor that is completely unique. When they are roasted or broiled, as they are in this recipe, their tartness mellows and they become wonderfully sweet and smoky.
Q3: Can I make this chili ahead of time?
Yes, this is an absolutely perfect make-ahead meal! The flavors will actually have even more time to meld and will be even more delicious on the second or third day. Simply let it cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.
Q4: What is hominy, and is it necessary?
Hominy is made from whole corn kernels that have been soaked in an alkaline solution. This process, called nixtamalization, is what gives hominy its signature, puffy, and satisfyingly chewy texture. It is a classic and traditional ingredient in many Southwestern chilis and stews like pozole. While you can omit it, it adds a wonderful, authentic texture to the chili.
Q5: Can I make this in a slow cooker?
Yes, this is a great recipe for the slow cooker! Simply prepare the roasted tomatillo salsa as directed. In a large skillet, brown your sausage with the onion. Then, transfer the browned sausage and onion to your slow cooker and add all the remaining ingredients (the prepared salsa, the hominy, the cilantro, and the pumpkin). Cook on Low for 4-5 hours or on High for 2-3 hours, until the pumpkin is tender.