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
Scale
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
