Pumpkin Chili Recipe

Introduction

This hearty pumpkin chili offers a delicious twist on a classic favorite, blending savory Italian sausage with creamy pumpkin puree and smoky spices. It’s perfect for cozy evenings and brings a warm, comforting flavor to your table.

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 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.
6. Step 6: Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.
7. Step 7: Taste and adjust salt and pepper as needed.
8. Step 8: Serve hot with garnishes like sour cream, shredded sharp cheddar cheese, avocado, and roasted pumpkin seeds.

Tips & Variations

• For a milder chili, substitute mild Italian sausage or ground turkey.
• Add a dash of smoked paprika for extra smoky depth.
• Use canned beans of your choice or add corn for additional texture and sweetness.
• Try garnishing with fresh cilantro or a squeeze of lime for brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the chili thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, you can omit the sausage and add extra beans or vegetables like zucchini or mushrooms. Use vegetable broth instead of chicken broth for a fully vegetarian dish.

Is pumpkin chili spicy?

The chili has a moderate spice level thanks to the spicy Italian sausage and chili powder, but you can adjust the heat by using mild sausage or reducing the chili powder.

Pumpkin Chili Recipe

Print Recipe

★★★★★

4.7 from 115 reviews

This hearty Pumpkin Chili combines spicy Italian sausage, fire-roasted tomatoes, beans, and creamy pumpkin puree for a unique fall twist on a classic chili. Simmered with warming spices like cumin, chili powder, and cinnamon, it is a flavorful and comforting dish perfect for chilly days.

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

Ingredients

Scale 1x2x3x

Main 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 slices

Instructions

1. Heat Oil and Cook Sausage: In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground spicy Italian sausage and cook for 8 to 10 minutes, breaking it into pieces until browned and fully cooked. Use a slotted spoon to remove the sausage and set aside on a paper towel-lined plate to drain excess fat.
2. Sauté Vegetables: In the same pot, add the chopped onion and red bell pepper. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables are softened and translucent.
3. Add Spices and Garlic: Stir in the chopped garlic, 2 teaspoons ground cumin, 1 ½ tablespoons chili powder, 1 teaspoon kosher salt, ¾ teaspoon black pepper, and ½ teaspoon ground cinnamon. Cook for 30 seconds to bloom the spices and release their aroma.
4. Add Remaining Ingredients: Add the two cans of fire-roasted tomatoes (with their juices), drained and rinsed kidney beans and black beans, 15 ounces pumpkin puree, 2 ½ cups chicken broth, and the browned sausage back into the pot. Stir everything to combine well.
5. Simmer the Chili: Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
6. Adjust Seasoning and Serve: Taste the chili and adjust salt and black pepper as needed. Serve hot, garnished with roasted pumpkin seeds, a dollop of sour cream, shredded sharp cheddar cheese, and avocado slices for extra texture and flavor.

Notes

• For a vegetarian version, omit the sausage and substitute vegetable broth for chicken broth.
• Ensure thorough rinsing of canned beans to reduce sodium content.
• Adjust chili powder quantity to control spiciness according to preference.
• This chili stores well and flavors deepen when reheated after a day.
• Garnishes can be customized with cilantro, jalapeños, or lime wedges for added zest.

Keywords: Pumpkin chili, Italian sausage chili, fall recipes, easy chili recipe, spicy chili, bean chili, pumpkin puree recipes