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