- 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
- 1/4 cup milk
- salt to taste
- 1/2 cup grated Cheddar cheese
- 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.