Jump to Recipe Print RecipeAs I stirred the pot bubbling with warmth and savory aromas, the air filled with the unmistakable scent of autumn. This Hearty Pumpkin Chili combines the classic comfort of chili with a delightful twist, thanks to the addition of creamy pumpkin puree. It not only offers a cozy refuge on chilly nights but is also an easy one-pot meal that keeps cleanup to a minimum—a win-win for busy home chefs! With robust flavors from spicy Italian sausage mingling beautifully with smoky chili powder, every bowl offers a heartwarming taste of fall. If you’ve been searching for that perfect blend of comfort food and seasonal delight, you’re in for a treat. Ready to dive into the world of savory pumpkin goodness? Let’s get cooking! Why is Pumpkin Chili a Must-Try? Simplicity: This one-pot wonder simplifies your cooking experience; just chop, sauté, and let it simmer! Robust Flavor: The combination of spicy Italian sausage, pumpkin, and aromatic spices creates an amazing depth of taste that warms the soul. Customizable: Whether you’re vegetarian or just looking for variations, options abound like sweet potatoes or ground turkey for lighter meals. Nutrient-Packed: With rich vitamins from pumpkin and protein from beans, you’re not just indulging, you’re nourishing. Crowd-Pleasing: Perfect for fall gatherings, it’s a dish everyone will rave about, especially when served alongside warm cornbread! For more cozy recipes, check out our fall favorites collection. Pumpkin Chili Ingredients Get ready to make a cozy, heartwarming pumpkin chili that will spark joy at your dinner table! For the Base Olive Oil – A must for sautéing; feel free to use vegetable oil as a substitute. Ground Spicy Italian Sausage – Adds bold spice and protein; for a lighter option, swap it with ground turkey or plant-based sausage. Onion (1, chopped) – Creates a fragrant, aromatic base. Red Bell Pepper (1, chopped) – Provides vibrant color and natural sweetness. Garlic (3 cloves, chopped) – Enhances flavor depth beautifully. For the Spices Ground Cumin (2 tsp) – Delivers earthy undertones for a complex flavor. Chili Powder (1 ½ tbsp) – Infuses heat and smokiness, perfect for that classic chili taste. Kosher Salt (1 tsp, plus more to taste) – Essential for enhancing overall flavor. Ground Black Pepper (¾ tsp, plus more to taste) – Balances the seasoning perfectly. Ground Cinnamon (½ tsp) – Adds warmth that harmonizes beautifully with the pumpkin. For the Heartiness Fire-Roasted Tomatoes (2 cans, 15 oz. each, not drained) – Brings brightness and acidity to the dish. Kidney Beans (1 can, 15 oz., drained and rinsed) – Infuses protein and texture. Black Beans (1 can, 15 oz., drained and rinsed) – Contributes extra heartiness and nutrition. Pumpkin Puree (1 can, 15 oz.) – Acts as a natural thickener while adding gentle sweetness. Chicken Broth (2 ½ cups) – The flavorful liquid base; substitute with vegetable broth for a vegetarian option. For Serving Garnishes: Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, avocado – add these for delightful finishing touches! This pumpkin chili is more than just a meal; it’s a heartfelt embrace in a bowl. Enjoy every comforting spoonful! Step‑by‑Step Instructions for Pumpkin Chili Step 1: Heat the Oil In a large Dutch oven, pour in 2 tablespoons of olive oil and heat it over medium heat until shimmering. This sets the stage for your Pumpkin Chili. As you prepare to sauté, the aroma of the olive oil will fill your kitchen, welcoming the wonderful flavors to come. Step 2: Brown the Sausage Add 1 pound of ground spicy Italian sausage to the pot and cook for 8–10 minutes. Use a wooden spoon to break it up as it cooks until it’s nicely browned and no longer pink. Once browned, transfer the sausage to a plate, allowing any remaining fat to infuse the pot with a hearty depth for your chili. Step 3: Sauté the Vegetables In the same pot, add 1 chopped onion and 1 chopped red bell pepper. Cook for 10–12 minutes, stirring occasionally, until they soften and become translucent. Their sweetness will develop beautifully, creating a fragrant base for your Pumpkin Chili, setting a cozy tone for the dish. Step 4: Add Aromatics and Spices Stir in 3 chopped garlic cloves, 2 teaspoons of ground cumin, 1½ tablespoons of chili powder, 1 teaspoon of kosher salt, ¾ teaspoon of ground black pepper, and ½ teaspoon of ground cinnamon. Sauté for an additional 30 seconds, allowing the spices to bloom and fill your kitchen with a warmth that perfectly complements the upcoming pumpkin goodness. Step 5: Incorporate the Heartiness Add 2 cans of fire-roasted tomatoes (not drained), 1 can each of drained kidney beans and black beans, 1 can of pumpkin puree, and 2½ cups of chicken broth to the pot. Mix everything thoroughly, combining the flavors well. As you stir, watch how the ingredients come together, creating a vibrant and hearty mixture that brings your Pumpkin Chili to life. Step 6: Simmer and Blend Flavors Bring the chili to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and let it simmer for 20 minutes, stirring occasionally. This simmering time allows all the flavors to meld, creating that comforting, rich taste that makes Pumpkin Chili so irresistible. Step 7: Taste and Adjust Seasoning After 20 minutes, taste your Pumpkin Chili and adjust the seasoning with additional salt and black pepper if needed. This is your chance to elevate the dish to your liking! The balance of flavors should be savory with a hint of sweetness from the pumpkin, ready for serving. Step 8: Serve with Garnishes Ladle the warm Pumpkin Chili into bowls, offering garnishes like roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and avocado on the side. This final touch adds layers of flavor and texture, making each bite an inviting experience full of autumnal joy. How to Store and Freeze Pumpkin Chili Fridge: Store leftover pumpkin chili in an airtight container for up to 3 days. It tastes even better on the second day as the flavors meld! Freezer: Portion your chili into airtight containers or freezer bags and freeze for up to 3 months. Label with the date for your convenience. Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat on the stove over medium heat or in the microwave until heated through. Make-Ahead Tip: This pumpkin chili is perfect for meal prep—make a large batch and store it for easy weeknight dinners when you crave a comforting meal! Make Ahead Options These Hearty Pumpkin Chili bowls are perfect for busy weeknights and meal prep enthusiasts! You can prepare the entire chili base up to 24 hours in advance and simply refrigerate it in an airtight container. To enhance the flavors, consider letting it rest overnight before serving; the spices will mellow beautifully, creating a richer taste. When it’s time to enjoy, just reheat the chili on the stovetop, adding a splash of chicken broth if necessary to achieve your desired consistency. For a longer option, this chili can also be frozen for up to three months—just let it cool completely before portioning it into freezer-safe containers. With these make-ahead tips, you’ll have a comforting meal ready in a snap! Pumpkin Chili Variations & Substitutions Feel free to tailor this cozy pumpkin chili recipe to your taste buds or dietary needs; there’s no wrong way to enjoy it! Vegetarian Option: Replace ground spicy Italian sausage with plant-based sausage for a hearty vegan twist that still packs flavor. Lower-Carb: Use cauliflower rice instead of beans for a lighter, low-carb alternative that adds a nice texture without the heaviness. Sweet Potato Addition: Diced sweet potatoes lend added natural sweetness and a rustic texture. They complement the pumpkin beautifully, making every bite more satisfying. Spicy Kick: Add chipotle peppers or a sprinkle of cayenne for a bolder heat. These additions will elevate your chili to a whole new level of excitement! Corny Delight: Toss in a cup of corn kernels for a pop of sweetness and a different bite, making it even more colorful and inviting. Quinoa Boost: Stir in cooked quinoa for an extra boost of protein and texture, transforming this dish into a wholesome meal. Creamy Finish: For a luscious mouthfeel, swirl in a splash of heavy cream or coconut milk at the end. It adds richness that beautifully complements the flavors. Flavorful Broth: Swap chicken broth for vegetable broth for a vegetarian version without losing depth, and don’t forget to use your favorite herbs to make it unique! Each of these variations celebrates the comforting essence of pumpkin chili while allowing you to personalize it to fit any dietary needs or flavor cravings. If you’re looking for other cozy recipes, check out our autumn collection for more delicious ideas! Expert Tips for Pumpkin Chili Let It Sit: Allow your pumpkin chili to sit for a few hours or overnight for the best flavor development. It’s worth the wait! Proper Storage: Portion your chili into airtight containers and freeze for up to three months. Perfect for busy weeknight meals! Creamy Finish: For added creaminess, consider stirring in a splash of heavy cream or coconut milk right before serving. It elevates the dish! Spice Adjustments: If you love a kick, add chipotle peppers or cayenne during cooking. Just be mindful to taste and adjust as needed. Common Mistake: Avoid overcooking your beans; they can become mushy if left in too long. Stir gently during simmering. The right texture is key for delicious pumpkin chili! What to Serve with Hearty Pumpkin Chili with Italian Sausage Kick off the perfect fall gathering by complementing this rich and cozy dish with delightful accompaniments that bring out its warmth and flavor. Warm Cornbread: Perfectly sweet and buttery, cornbread creates a wonderful contrast to the spicy chili and soaks up every drop of flavor. Crunchy Tortilla Chips: Their salty crunch adds a delightful texture, enhancing the chili’s creamy consistency. Pair with a homemade salsa for extra freshness! Creamy Avocado Salad: The cool creaminess of avocado balances the spice, creating a refreshingly vibrant counterpart to the hearty chili. Zesty Lime Rice: Fluffy rice with a zesty hint brightens each bite while providing a comforting base for the chili. Brewed Apple Cider: A warm mug of spiced apple cider complements the dish perfectly, with its sweet, fruity notes accentuating the pumpkin’s natural sweetness. Shredded Cheese and Sour Cream: Top your chili with these garnishes for added richness and creaminess. They will elevate every mouthful to scrumptiousness. Imagine a cozy evening enjoying hearty pumpkin chili, surrounded by loved ones, and these delightful accompaniments taking your meal to the next level! Pumpkin Chili Recipe FAQs What type of pumpkin works best for this chili? Absolutely! For the best flavor, I recommend using canned pumpkin puree, which is typically made from sugar pumpkins. It’s smooth and sweet, providing the perfect texture and richness for your chili. If you prefer fresh, you can roast and puree your own pumpkin—but it requires more preparation. How should I store leftover pumpkin chili? Very simple! Store your leftover pumpkin chili in an airtight container in the refrigerator for up to 3 days. For best results, let it cool completely before placing it in the fridge. The flavors will continue to develop and taste even better the next day! Can I freeze pumpkin chili, and if so, how? Yes, you can! Portion your chili into airtight containers or freezer bags—make sure to leave a little space at the top as it may expand when frozen. Label each container with the date, and you can freeze it for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator, then reheat on the stove or in the microwave until hot and bubbly. What if I want to make this pumpkin chili vegetarian? No problem at all! Simply substitute the ground spicy Italian sausage with a plant-based sausage or even cooked lentils for a hearty option. Use vegetable broth instead of chicken broth for a fully vegetarian dish. You can also amp up the veggies by adding corn or sweet potatoes for additional sweetness and texture. How can I avoid a mushy texture in my beans? Great question! To prevent your beans from getting mushy, be mindful of the cooking time. After adding the canned beans, let them simmer just until heated through. You can add them after the chili has simmered for about 15 minutes so they warm up without overcooking. Stir gently to maintain their shape. Is pumpkin chili safe for my pet? While pumpkin itself is safe for pets in small amounts, certain spices like onion and garlic (used in this recipe) are harmful to dogs and cats. If you plan to share any of your pumpkin chili with your furry friend, it’s best to set aside some plain, unseasoned pumpkin and beans to ensure their safety. Cozy Up with This Irresistible Pumpkin Chili Recipe This Pumpkin Chili combines spicy Italian sausage and pumpkin puree for a comforting fall meal that's quick to prepare. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Servings: 6 bowlsCourse: DinnerCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tbsp Olive Oil or vegetable oil as substitute1 lb Ground Spicy Italian Sausage can substitute with ground turkey or plant-based sausage1 Onion, chopped1 Red Bell Pepper, chopped3 cloves Garlic, choppedFor the Spices2 tsp Ground Cumin1.5 tbsp Chili Powder1 tsp Kosher Salt plus more to taste0.75 tsp Ground Black Pepper plus more to taste0.5 tsp Ground CinnamonFor the Heartiness2 cans Fire-Roasted Tomatoes, not drained 15 oz. each1 can Kidney Beans, drained and rinsed 15 oz.1 can Black Beans, drained and rinsed 15 oz.1 can Pumpkin Puree 15 oz.2.5 cups Chicken Broth can substitute with vegetable brothFor ServingRoasted pumpkin seedsSour creamShredded sharp cheddar cheeseAvocado Equipment Dutch oven Method Step-by-Step InstructionsIn a large Dutch oven, pour in 2 tablespoons of olive oil and heat over medium heat until shimmering.Add 1 pound of ground spicy Italian sausage and cook for 8-10 minutes until browned.In the same pot, add 1 chopped onion and 1 chopped red bell pepper. Cook for 10-12 minutes until they soften.Stir in 3 chopped garlic cloves, 2 teaspoons of ground cumin, 1½ tablespoons of chili powder, 1 teaspoon of kosher salt, ¾ teaspoon of ground black pepper, and ½ teaspoon of ground cinnamon. Sauté for 30 seconds.Add 2 cans of fire-roasted tomatoes, 1 can each of drained kidney and black beans, 1 can of pumpkin puree, and 2½ cups of chicken broth. Mix thoroughly.Bring the chili to a boil, reduce the heat to medium-low, cover, and let it simmer for 20 minutes, stirring occasionally.Taste and adjust seasoning with additional salt and black pepper if needed.Ladle the warm Pumpkin Chili into bowls, offering garnishes like roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and avocado. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 2000IUVitamin C: 40mgCalcium: 80mgIron: 3mg NotesAllow the chili to sit for a few hours or overnight for the best flavor development. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Tried this recipe?Let us know how it was!
