Ingredients: Recipe
If you’re looking for a hearty, comforting meal that celebrates the flavors of fall, Pumpkin Chili is exactly what you need. This dish masterfully balances spicy Italian sausage, smoky spices, and the subtle sweetness of pumpkin puree to create an unforgettable bowl of warmth. Every spoonful bursts with earthy depth and vibrant colors, making it not only delicious but also striking to serve. And of course, the magic starts with the carefully chosen Ingredients: that come together to make this chili a true seasonal standout.
Ingredients You’ll Need
The beauty of this Pumpkin Chili lies in its simple yet thoughtfully selected Ingredients:. Each item plays a key role in building layers of flavor, texture, and color, from the spicy Italian sausage to the creamy pumpkin puree. These Ingredients: are all easy to find but work flawlessly together to create a dish that tastes anything but basic.
- 1 tbsp olive oil: This brings a smooth, fruity base to sauté your sausage and veggies.
- 1 lb ground spicy Italian sausage: Adds a bold, meaty kick that defines the heartiness of the chili.
- 1 onion, chopped: Provides sweetness and a subtle crunch once cooked down.
- 1 red bell pepper, chopped: Offers vibrant color and a sweet, slightly smoky flavor.
- 3 garlic cloves, chopped: Infuses the dish with aroma and depth.
- 2 tsp ground cumin: Delivers a warm, earthy spice essential for authentic chili flavor.
- 1 ½ tbsp chili powder: Packs smoky heat that wakes up your taste buds.
- 1 tsp kosher salt, plus more to taste: Balances and enhances every other ingredient.
- ¾ tsp ground black pepper, plus more to taste: Adds just the right amount of sharpness.
- ½ tsp ground cinnamon: A surprising twist that deepens the pumpkin’s natural sweetness.
- 2 (15-oz.) cans fire-roasted tomatoes, not drained: Adds bright acidity and a slight charred smokiness.
- 1 (15-oz.) can kidney beans, drained and rinsed: Brings creaminess and fiber.
- 1 (15-oz.) can black beans, drained and rinsed: Adds texture and extra protein.
- 1 (15-oz.) can pumpkin puree: Provides an earthy, subtly sweet base that thickens the chili beautifully.
- 2 ½ cups chicken broth: Melds all the Ingredients: together with savory warmth and moisture.
How to Make Ingredients:
Step 1: Brown the Sausage
Start by heating the olive oil in a large Dutch oven over medium heat. Add the ground Italian sausage and cook it until it’s nicely browned and cooked through, about 8 to 10 minutes. Breaking the meat into pieces while cooking ensures every bite has that perfect, slightly crispy texture. Once done, remove the sausage with a slotted spoon and set it aside on a paper towel-lined plate. This step builds the chili’s meaty backbone and releases flavorful fat to cook your vegetables.
Step 2: Sauté the Veggies
Using the same pot, toss in the chopped onion and red bell pepper. Cook them for 10 to 12 minutes until they’re soft and fragrant, soaking up the sausage’s oils. This slow cooking brings out their natural sweetness and forms the flavorful base of the chili. Don’t rush this step; the softened veggies add essential depth.
Step 3: Bloom the Spices
Next, stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook this mixture for about 30 seconds—just enough to toast the spices and amplify their flavor. This crucial step unlocks the aromas and intensifies the chili’s signature warmth and smoky notes while marrying them beautifully with the pumpkin.
Step 4: Combine the Main Ingredients
Now it’s time to bring everything together. Add the fire-roasted tomatoes (with their juices), drained kidney and black beans, pumpkin puree, chicken broth, and the browned sausage back into the pot. Stir everything thoroughly to combine the Ingredients: evenly. This creates the rich, velvety stew that defines this dish.
Step 5: Simmer to Perfection
Bring your chili to a boil over medium-high heat, then reduce it to medium-low. Cover the pot and let it simmer for 20 minutes, stirring occasionally. This resting phase allows flavors to meld, the pumpkin to thicken the broth, and the chili to develop a beautiful, balanced taste. Give it a final taste and adjust salt and pepper as needed before serving.
How to Serve Ingredients:
Garnishes
The best thing about pumpkin chili is how it welcomes a variety of garnishes that add texture and flavor. Roasted pumpkin seeds provide a delightful crunch and reinforce the autumn vibe. A dollop of sour cream creates a cooling contrast to the spice, while shredded sharp cheddar cheese offers a melty, rich finish. Don’t forget sliced avocado for a creamy, fresh note that brightens the bowl.
Side Dishes
Serving your pumpkin chili alongside warm, buttery cornbread or crispy tortilla chips is a classic move that’s hard to beat. For a heartier meal, serve it over fluffy white or brown rice. These sides soak up the sauce beautifully and make each meal feel even more satisfying without overpowering the chili’s complex flavor profile.
Creative Ways to Present
Make your meal extra special by serving the chili in small bread bowls or hollowed-out mini pumpkins. This festive presentation is sure to impress guests and spark conversation. For casual get-togethers, set up a toppings bar so everyone can customize their bowl with favorite embellishments. It’s a cheerful way to celebrate the season and elevate your Ingredients: creatively.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin chili is just as delightful as freshly made and keeps wonderfully in the fridge for up to four days. Store it in an airtight container to preserve the flavors and moisture. The chili will thicken as it rests, so when you’re ready to eat, just give it a good stir.
Freezing
This chili freezes beautifully, making it an excellent make-ahead meal. Portion it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to three months. Be sure to leave some headspace as the chili will expand. Pumpkin puree withstands freezing well, so your Ingredients: stay fresh and tasty even after thawing.
Reheating
To reheat, simply thaw in the refrigerator overnight. Warm it gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual servings, stirring halfway through to ensure even heating. A splash of broth or water can help loosen the chili if it’s too thick after storage.
FAQs
Can I make this chili vegetarian or vegan?
Absolutely! Skip the Italian sausage and swap in an extra can of beans, lentils, or your favorite plant-based meat alternative. Use vegetable broth instead of chicken broth to keep it vegan-friendly. The pumpkin and spices maintain a rich, hearty flavor that doesn’t need meat to shine.
Is canned pumpkin puree the same as fresh pumpkin?
Canned pumpkin puree is convenient and perfect for this recipe because it offers consistent texture and flavor. While fresh pumpkin can be used, it requires roasting and pureeing first. The canned version keeps the preparation simple without sacrificing taste or nutrition.
What level of spiciness does this pumpkin chili have?
This chili has a warm, medium spice level thanks to the spicy Italian sausage and chili powder. If you prefer it milder, reduce the chili powder or use sweet Italian sausage. For those who love heat, add a pinch of cayenne or some diced chipotle peppers in adobo.
Can I use ground turkey or chicken instead of sausage?
Yes! Ground turkey or chicken makes a leaner, lighter alternative. Keep in mind these might not have as much spice or fat, so you may want to add extra seasoning or a splash of olive oil to maintain richness.
How long does it take to make pumpkin chili from start to finish?
The entire process takes about 45 minutes including prep and cooking time. It’s a relatively quick meal that delivers complex flavors without requiring hours in the kitchen—perfect for busy weeknights or weekend comfort food.
Final Thoughts
There’s something wonderfully cozy and satisfying about a bowl of pumpkin chili that perfectly captures the essence of fall. From the careful balance of spicy sausage and warming spices to the creamy touch of pumpkin, this dish invites you to slow down, savor every bite, and share with friends or family. Don’t hesitate to gather your Ingredients: and give it a try—you might just find your new seasonal favorite that will warm your heart and your home all autumn long.
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Ingredients: Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Pumpkin Chili is a hearty and flavorful twist on classic chili, combining spicy Italian sausage, fire-roasted tomatoes, beans, and creamy pumpkin puree. This unique combination creates a dish that is earthy, subtly sweet, and richly spiced, perfect for fall and winter meals. The pumpkin adds a natural thickness and nutritional boost, while traditional chili spices and sausage provide depth and heat. Easy to make, customizable, and great for make-ahead meals, this chili is a comforting, crowd-pleasing dish ideal for cozy dinners or entertaining.
Ingredients
Meat and Oil
- 1 tbsp olive oil
- 1 lb ground spicy Italian sausage
Vegetables and Aromatics
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, chopped
Spices
- 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
Canned Goods
- 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
Liquids
- 2 ½ cups chicken broth
Garnishes (Optional)
- Roasted pumpkin seeds
- Sour cream
- Shredded sharp cheddar cheese
- Avocado slices
Instructions
- Heat olive oil and brown sausage: In a large Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 pound ground spicy Italian sausage and cook for 8–10 minutes, breaking the meat into small pieces until browned and fully cooked. Remove sausage with a slotted spoon and set 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, stirring occasionally, until the vegetables are softened and translucent.
- Add spices and garlic: Stir in 3 chopped garlic cloves, 2 teaspoons ground cumin, 1 ½ tablespoons chili powder, 1 teaspoon kosher salt, ¾ teaspoon ground black pepper, and ½ teaspoon ground cinnamon. Cook for about 30 seconds to bloom the spices, releasing their aroma.
- Add canned ingredients and broth: Pour in 2 cans (15 ounces each) fire-roasted tomatoes with their juice, 1 can (15 ounces) kidney beans (drained and rinsed), 1 can (15 ounces) black beans (drained and rinsed), 1 can (15 ounces) pumpkin puree, and 2 ½ cups chicken broth. Stir to combine all ingredients thoroughly.
- Return sausage and simmer: Add the browned sausage back into the pot. Bring the mixture to a boil over medium-high heat, then reduce to medium-low. Cover the pot and let the chili simmer gently for 20 minutes, stirring occasionally to prevent sticking and to meld flavors.
- Adjust seasoning and serve: Taste the chili and adjust salt and black pepper as needed. Serve hot, garnished with your choice of roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and avocado slices for added texture and flavor.
Notes
- You can easily make this chili vegetarian by omitting the sausage and doubling the beans or adding a plant-based meat alternative and replacing chicken broth with vegetable broth.
- For a spicier chili, add chipotle peppers in adobo sauce or cayenne pepper to taste.
- This chili freezes well. Portion into airtight containers and freeze for up to 3 months.
- Try adding corn, sweet potatoes, or cooked grains like quinoa or rice for added texture and variety.
- The pumpkin puree thickens the chili naturally, so no additional thickeners are needed.
- Serve with warm cornbread, tortilla chips, or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Chili
- Method: Simmering, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 23 g
- Cholesterol: 60 mg
Keywords: pumpkin chili, spicy Italian sausage chili, fall recipes, pumpkin puree chili, fire-roasted tomato chili, hearty chili, easy chili recipe
