Introduction

Pumpkin chili is a comforting twist on the classic chili recipe, blending the warmth of traditional spices with the subtle sweetness and earthiness of pumpkin. This hearty dish is perfect for cozy fall evenings and satisfies with its rich flavors and satisfying texture.

A bowl filled with thick chili featuring chunks of ground meat, dark red kidney beans, and pieces of yellow bell pepper, all covered in a rich, dark reddish-brown sauce. On top, there is a layer of melted orange cheese with a dollop of white sour cream in the center, sprinkled with fresh green chopped cilantro. A silver spoon rests inside the bowl on the right, with white tortilla chips placed nearby on a white marbled textured surface. A gray cloth partially frames the bowl on the left side. 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

Try swapping sausage for ground turkey or chicken to make it leaner.
Add a splash of maple syrup to enhance the pumpkin’s natural sweetness.
For a vegetarian version, omit the sausage and add an extra can of beans or a meat alternative.
Spice it up with chipotle peppers in adobo sauce or cayenne pepper for more heat.
Use different beans such as pinto or cannellini for variety in texture and flavor.
Stir in cooked quinoa or brown rice to make the dish even heartier.
Top with roasted pumpkin seeds for a crunchy contrast and added color.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. It reheats well on the stovetop or in the microwave. For longer storage, freeze portions in airtight containers for up to 3 months and thaw overnight before reheating.

How to Serve

A white bowl filled with thick chili showing layers of dark red kidney beans, brown ground meat, and small yellow potato chunks in a rich reddish-brown sauce. On top, there is a layer of melted orange-yellow cheese covered with a dollop of white sour cream, sprinkled with chopped bright green cilantro. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface next to a gray cloth, with scattered tortilla chips nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Does the pumpkin make the chili sweet?

No, the pumpkin puree adds a subtle earthy sweetness that balances the spicy flavors without making the chili taste like a dessert. It enriches the texture and flavor harmoniously.

Can I make this chili vegetarian or vegan?

Yes, simply omit the sausage and use vegetable broth instead of chicken broth. Add extra beans, lentils, or a plant-based meat substitute to keep it hearty and satisfying.

Pumpkin Chili Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

Pumpkin Chili is a hearty, flavorful twist on classic chili, combining the earthy sweetness of pumpkin puree with spicy Italian sausage, beans, and fire-roasted tomatoes. This comforting dish is perfect for cold evenings and delivers a balanced blend of smoky, spicy, and subtly sweet flavors. It’s versatile enough to be made vegetarian or vegan and ideal for meal prep, entertaining, or cozy family dinners.

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 (Optional)

Roasted pumpkin seeds
Sour cream
Shredded sharp cheddar cheese
Avocado slices

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 the sausage and set it aside on a paper towel-lined plate to drain excess fat.
Sauté Vegetables: In the same pot, add the chopped onion and red bell pepper. Cook for 10–12 minutes until the vegetables are softened and translucent, stirring occasionally to prevent sticking.
Add Spices and Garlic: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and cinnamon. Cook for about 30 seconds, allowing the spices to bloom and release their aroma without burning.
Combine Remaining Ingredients: Add the fire-roasted tomatoes (with their juice), kidney beans, black beans, pumpkin puree, chicken broth, and the browned sausage back to the pot. Stir thoroughly to combine all ingredients evenly.
Simmer the Chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 20 minutes, stirring occasionally to prevent sticking and ensure flavors meld.
Final Seasoning and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot with your choice of garnishes such as sour cream, shredded cheddar cheese, sliced avocado, and roasted pumpkin seeds for added texture and flavor enhancement.

Notes

This chili can be made vegetarian by omitting the sausage and adding an extra can of beans or plant-based meat alternatives. Use vegetable broth instead of chicken broth in that case.
For added sweetness and texture, try adding corn kernels or diced sweet potatoes.
To increase the heat level, incorporate chipotle peppers in adobo sauce or a pinch of cayenne pepper.
Chili tastes even better the next day, making it perfect for meal prep and leftovers.
This chili freezes well for up to three months. Thaw and reheat gently on the stovetop or microwave.
Use different beans like pinto, navy, or cannellini for variety.
For a creamier consistency, stir in a splash of heavy cream or coconut milk just before serving.

Keywords: pumpkin chili, autumn chili recipe, Italian sausage chili, hearty pumpkin soup, fall comfort food, spicy chili, fire-roasted tomato chili, easy chili recipe