Introduction

Pumpkin Chili is a delightful twist on classic chili, combining the warm spices and hearty beans with the subtle sweetness and creaminess of pumpkin. This comforting dish is perfect for chilly evenings and offers a flavorful, nourishing meal that’s easy to prepare.

A white bowl filled with a thick chili made of dark red kidney beans, ground meat, and chunks of orange vegetables in a rich brown sauce. The chili is topped with a layer of melted yellow cheese, a dollop of white sour cream in the center, and sprinkled with fresh green chopped herbs. A silver spoon rests inside the bowl on the right side. The bowl sits on a wooden surface with scattered pieces of yellow tortilla chips in a white bowl nearby and some tortilla chips outside the bowl. A gray textured cloth is draped partially under the bowl. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large Dutch oven, heat the olive oil over medium heat.
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 it and set aside on a paper towel-lined plate.
Step 3: In the same pot, add the chopped onion and bell pepper. Cook for 10–12 minutes until softened.
Step 4: Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds to bloom the spices.
Step 5: Add the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage. Stir to combine.
Step 6: Bring to a boil over medium-high heat. Reduce to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.
Step 7: Taste and adjust salt and pepper as needed.
Step 8: Serve hot with garnishes like sour cream, cheddar cheese, avocado, and pumpkin seeds.

Tips & Variations

Add corn or sweet potatoes for extra sweetness and color.
Use ground turkey or chicken instead of sausage for a leaner option.
Try a splash of maple syrup to enhance the natural pumpkin sweetness.
Spice it up with chipotle peppers in adobo sauce or cayenne pepper.
Make it creamier by stirring in heavy cream or coconut milk.
Substitute with pinto, navy, or cannellini beans for different textures.
Add cooked quinoa or brown rice to bulk it up.
For a vegetarian version, omit sausage and use vegetable broth with extra beans or vegan meat substitutes.

Storage

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

How to Serve

A white speckled bowl filled with thick chili showing multiple layers: a base of dark brown ground meat mixed with red kidney beans and chunks of orange bell pepper, all in a rich reddish-brown sauce. On top, there is a layer of melted yellow cheese, a dollop of white sour cream, and scattered green chopped cilantro. A silver spoon rests inside the bowl on the right side. Nearby, white marbled texture beneath holds some scattered green cilantro leaves, a dark gray cloth napkin on the left, and a white bowl with yellow tortilla chips in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Does pumpkin chili taste sweet like a dessert?

No, the pumpkin adds a subtle earthy sweetness and creamy texture but does not make the chili taste like a dessert. The spices and savory ingredients balance the flavors for a hearty, savory dish.

Can I make this chili vegetarian or vegan?

Yes, simply omit the sausage and use vegetable broth. You can add extra beans, lentils, or a plant-based meat substitute for protein. This version maintains the rich flavors and satisfying texture.

Pumpkin Chili Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

This Pumpkin Chili recipe offers a flavorful, hearty twist on traditional chili by incorporating smooth pumpkin puree, fire-roasted tomatoes, spicy Italian sausage, and a warming blend of spices including cumin, chili powder, and cinnamon. The pumpkin adds a subtle sweetness and creamy texture while the beans provide heartiness, making it a perfect cozy meal for fall or winter. Easy to make in one pot, this chili is versatile for customization and suitable for make-ahead meals, freezing, and adapting to vegetarian or vegan diets.

Author: Maya
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

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

Heat the Oil and Brown 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 8–10 minutes, breaking it into small pieces until browned and cooked through. Remove the cooked sausage with a slotted spoon and set aside on a paper towel-lined plate to drain excess fat.
Sauté Vegetables: In the same pot with the remaining fat, add the chopped onion and red bell pepper. Cook for 10–12 minutes over medium heat until softened and slightly translucent.
Add Spices and Garlic: Stir in the chopped garlic, 2 teaspoons ground cumin, 1 ½ tablespoons chili powder, 1 teaspoon kosher salt, ¾ teaspoon ground black pepper, and ½ teaspoon ground cinnamon. Cook everything together for about 30 seconds to bloom the spices, releasing their flavor.
Add Tomatoes, Beans, Pumpkin, Broth, and Sausage: Pour in 2 cans of fire-roasted tomatoes (15 oz. each, undrained), drained and rinsed kidney beans and black beans (15 oz. cans each), 15 oz. of pumpkin puree, 2 ½ cups chicken broth, and the browned Italian sausage. Stir well to combine all ingredients evenly.
Simmer the Chili: Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Cover the Dutch oven and let the chili simmer for 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
Adjust Seasonings and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot with your choice of garnishes such as roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and sliced avocado.

Notes

This chili can be made vegetarian or vegan by omitting the sausage and substituting vegetable broth; add an extra can of beans or plant-based meat alternatives for protein.
Make-ahead: Chili tastes better the next day as flavors develop; store in the fridge for up to 3 days or freeze portions for up to 3 months.
Customize with additions like corn, sweet potatoes, or a splash of maple syrup for extra sweetness.
Spice level can be adjusted by adding chipotle peppers in adobo or cayenne pepper.
Serve with corn bread, tortilla chips, or over rice for a complete meal.

Keywords: Pumpkin Chili, Autumn Chili, Spicy Chili, One Pot Chili, Fall Recipes, Healthy Chili, Pumpkin Recipe