Ingredients
4
4 servings
- •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
- Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in chili powder and cumin; cook and stir until fragrant, about 2 minutes. Add sausage; cook, stirring to break up clumps, until juices run clear, 5 to 8 minutes.
- Stir kidney beans and mushrooms into the skillet. Cook until heated through, about 5 minutes. Mix in pumpkin until warm, about 2 minutes. Pour in milk. Simmer until flavors combine, about 10 minutes. Season with salt; scatter Cheddar cheese on top.
Nutritional Facts
Per 4 servings
- Calories: 577
- Carbohydrate: 40g
- Fat: 35g
- Fiber: 15g
- Protein: 30g
- Sugar: 9g
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