Pumpkin Chili Recipe

Introduction

This pumpkin chili offers a comforting twist on a classic favorite by incorporating creamy pumpkin puree and spicy Italian sausage. It’s hearty, flavorful, and perfect for cozy evenings when you want something warm and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 lb ground spicy Italian sausage
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, chopped
• 2 tsp ground cumin
• 1 ½ tbsp chili powder
• 1 tsp kosher salt, plus more to taste
• ¾ tsp ground black pepper, plus more to taste
• ½ tsp ground cinnamon
• 2 (15-oz.) cans fire-roasted tomatoes, not drained
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can pumpkin puree
• 2 ½ cups chicken broth
• Garnishes: roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, avocado

Instructions

1. Step 1: In a large Dutch oven, heat the olive oil over medium heat.
2. Step 2: Add the Italian sausage and cook for 8–10 minutes, breaking it into pieces, until browned and cooked through. Use a slotted spoon to remove the sausage and set it aside on a paper towel-lined plate.
3. Step 3: In the same pot, add the chopped onion and bell pepper. Cook for 10–12 minutes until softened.
4. Step 4: Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds to bloom the spices.
5. Step 5: Add the fire-roasted tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage. Stir to combine all ingredients.
6. Step 6: Bring the chili to a boil over medium-high heat. Then reduce to medium-low, cover, and let it simmer for 20 minutes, stirring occasionally.
7. Step 7: Taste and adjust salt and pepper as needed.
8. Step 8: Serve hot with your choice of garnishes such as roasted pumpkin seeds, sour cream, shredded cheddar cheese, and avocado.

Tips & Variations

• For a vegetarian version, substitute the sausage with diced mushrooms or a plant-based sausage alternative.
• Add a pinch of smoked paprika for a deeper smoky flavor.
• Use turkey sausage for a leaner option.
• Adjust the chili powder amount to suit your preferred spice level.
• Garnish with fresh cilantro for a bright finish.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, after browning the sausage and sautéing the vegetables, combine all ingredients in a slow cooker and cook on low for 4–6 hours or on high for 2–3 hours.

Is canned pumpkin puree the same as pumpkin pie filling?

No, canned pumpkin puree is plain pumpkin without added spices or sweeteners, making it ideal for savory dishes like this chili. Pumpkin pie filling contains sugar and spices and is not recommended for this recipe.

Pumpkin Chili Recipe

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★★★★★

4.4 from 96 reviews

This hearty and flavorful Pumpkin Chili combines spicy Italian sausage with the rich, creamy texture of pumpkin puree and a blend of fire-roasted tomatoes, beans, and warming spices. Perfect for a cozy meal, it’s a comforting twist on traditional chili with a subtle sweetness from the pumpkin and a hint of cinnamon.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Oil

• 1 tbsp olive oil
• 1 lb ground spicy Italian sausage

Vegetables & Aromatics

• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, chopped

Spices

• 2 tsp ground cumin
• 1 ½ tbsp chili powder
• 1 tsp kosher salt, plus more to taste
• ¾ tsp ground black pepper, plus more to taste
• ½ tsp ground cinnamon

Canned Goods & Broth

• 2 (15-oz.) cans fire-roasted tomatoes, not drained
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can pumpkin puree
• 2 ½ cups chicken broth

Garnishes

• Roasted pumpkin seeds
• Sour cream
• Shredded sharp cheddar cheese
• Avocado

Instructions

1. Heat Oil and Brown Sausage: In a large Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook for 8–10 minutes, breaking it into pieces, until browned and cooked through. Use a slotted spoon to remove it and set aside on a paper towel-lined plate.
2. Sauté Vegetables: In the same pot, add the chopped onion and bell pepper. Cook for 10–12 minutes until softened, stirring occasionally to prevent sticking.
3. Bloom Spices: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon. Cook for 30 seconds to release the spices’ flavors and aromas.
4. Add Main Ingredients: Add the fire-roasted tomatoes (with their juice), kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage back into the pot. Stir everything to combine evenly.
5. Simmer Chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover with a lid, and let simmer for 20 minutes, stirring occasionally to allow flavors to meld.
6. Season to Taste and Serve: Taste the chili and adjust salt and black pepper as needed. Serve hot and garnish with roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and slices of avocado.

Notes

• For a vegetarian or vegan version, omit the sausage and use vegetable broth instead of chicken broth.
• Adjust the chili powder and spicy sausage level to your heat preference.
• Simmering the chili longer may deepen the flavors and thicken the consistency if desired.
• Leftovers store well in the refrigerator for 3-4 days and freeze beautifully for up to 3 months.
• To toast pumpkin seeds, dry roast them in a skillet over medium heat until golden and fragrant.

Keywords: pumpkin chili, Italian sausage chili, fall recipes, hearty chili, fire-roasted tomatoes, pumpkin puree chili, one-pot meals