I bring together the bold flavors of a classic chili with the smooth, earthy sweetness of pumpkin puree. This one‑pot dish is rich, comforting, and perfect for chilly evenings or casual family dinners.
Why You’ll Love This Recipe
I love how the pumpkin adds body and natural sweetness without overpowering the savory elements. The Italian sausage provides a spicy, meaty punch, while the beans, tomatoes, and warm spices balance everything out. Plus, it’s a hearty, comforting meal that’s easy to make and delicious to reheat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound ground spicy Italian sausage
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
2 teaspoons ground cumin
1½ tablespoons chili powder
1 teaspoon kosher salt, plus more to taste
¾ teaspoon ground black pepper, plus more to taste
In a large Dutch oven or heavy pot, heat the olive oil over medium heat.
Add the Italian sausage and cook for 8 to 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.
In the same pot, add the chopped onion and red bell pepper. Cook for 10 to 12 minutes until softened.
Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for about 30 seconds to “bloom” the spices (this helps bring out their flavor).
Add the fire‑roasted tomatoes (with their juices), kidney beans, black beans, pumpkin puree, chicken broth, and the browned sausage back into the pot. Stir to combine everything.
Bring the mixture to a boil over medium‑high heat. Then reduce heat to medium‑low, cover, and let simmer for about 20 minutes, stirring occasionally.
Taste and adjust salt and pepper to your liking.
Serve hot, and if desired, top with roasted pumpkin seeds, sour cream, shredded cheddar, or slices of avocado.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Variations
To make this vegetarian or vegan, omit the sausage and use a second can of beans, lentils, or a plant‑based ground substitute. Swap the chicken broth for vegetable broth.
Use ground turkey or chicken instead of sausage for a leaner version.
Add diced sweet potatoes or corn for extra texture and sweetness.
Stir in a splash of heavy cream or coconut milk at the end for a creamier finish.
Increase heat by adding chipotle peppers in adobo or a pinch of cayenne pepper.
Storage / Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat or in the microwave, stirring occasionally. If the chili has thickened too much, add a splash of broth or water. You can also freeze portions (in freezer‑safe containers) for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
What if I don’t have fire‑roasted tomatoes?
I just use regular canned diced tomatoes (undrained). The smokiness of fire‑roasted tomatoes is a nice touch, but the chili will still be flavorful without them.
Can I reduce the sodium in this recipe?
Yes. Use low‑sodium chicken broth and reduce or omit the extra kosher salt at the end. Also, rinse the canned beans thoroughly to wash away some of their sodium.
Is fresh pumpkin a good substitute for canned pumpkin puree?
You can roast and puree fresh pumpkin, but it tends to have more moisture. You’d need to cook it down or reduce some of the broth to maintain the chili’s thickness.
Can I make this in a slow cooker?
Yes. After browning the sausage and sautéing the vegetables and spices, transfer everything to a slow cooker and cook on low for 4‑6 hours or on high for 2‑3 hours.
Does the pumpkin flavor stand out too much?
Not in my experience. The pumpkin adds creaminess and a subtle sweetness, but the chili spices, sausage, beans, and tomatoes carry the dominant savory flavor. If you prefer it less noticeable, start with a smaller amount of pumpkin and adjust in future batches.
Conclusion
This Pumpkin Chili is one of my favorite ways to enjoy chili with a seasonal twist. It’s rich, comforting, and easy to make. Whether I make it for a cozy dinner, for leftovers, or to feed guests, it always delivers warmth and flavor. I hope you enjoy making it as much as I do.
A hearty and flavorful one-pot chili that combines spicy Italian sausage, beans, tomatoes, and the subtle sweetness of pumpkin puree. Perfect for cozy fall dinners.
Ingredients
1 tablespoon olive oil
1 pound ground spicy Italian sausage
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
2 teaspoons ground cumin
1½ tablespoons chili powder
1 teaspoon kosher salt, plus more to taste
¾ teaspoon ground black pepper, plus more to taste
In a large Dutch oven or heavy pot, heat the olive oil over medium heat.
Add the Italian sausage and cook for 8 to 10 minutes, breaking it into pieces, until browned and cooked through. Remove with a slotted spoon and set aside on a paper towel‑lined plate.
In the same pot, add the chopped onion and red bell pepper. Cook for 10 to 12 minutes until softened.
Stir in the garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for about 30 seconds to bloom the spices.
Add the fire‑roasted tomatoes (with their juices), kidney beans, black beans, pumpkin puree, chicken broth, and the browned sausage. Stir to combine.
Bring to a boil over medium‑high heat. Reduce heat to medium‑low, cover, and let simmer for about 20 minutes, stirring occasionally.
Taste and adjust salt and pepper to your liking.
Serve hot with optional garnishes.
Notes
Use regular diced tomatoes if fire-roasted aren’t available.
Make it vegetarian/vegan by omitting sausage and using plant-based substitutes.
Add sweet potatoes or corn for extra texture.
Store leftovers for up to 4 days or freeze for 3 months.
To reheat, warm on stovetop or in microwave with a splash of broth if needed.
