Pumpkin Chili Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://servedbynora.com/pumpkin-chili-recipe/
