Introduction

This pumpkin chili is a flavorful twist on a classic hearty dish, blending savory sausage, warming spices, and creamy pumpkin puree. It’s perfect for cozy fall evenings or any time you want a comforting bowl full of bold, balanced flavors.

A white speckled bowl filled with chili showing three main layers: the bottom is thick dark brown chili with visible chunks of ground meat, red kidney beans, and orange bell pepper pieces; the middle layer is melted yellow cheese partially covered by a dollop of white sour cream in the center; and the top layer is fresh green chopped cilantro sprinkled over the sour cream and cheese. A silver spoon rests inside the bowl on the right side, and there are some tortilla chips in a white bowl and scattered around on a white marbled surface. A gray textured cloth is draped to the left side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a large Dutch oven, heat the olive oil over medium heat.
Step 2: Add the Italian sausage and cook for 8–10 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.
Step 3: In the same pot, add the chopped onion and bell pepper. Cook for 10–12 minutes until softened.
Step 4: Stir in garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for 30 seconds to bloom the spices.
Step 5: Add the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and browned sausage. Stir to combine.
Step 6: Bring to a boil over medium-high heat. Reduce to medium-low, cover, and let simmer for 20 minutes, stirring occasionally.
Step 7: Taste and adjust salt and pepper as needed.
Step 8: Serve hot with garnishes like sour cream, cheddar cheese, avocado, and roasted pumpkin seeds.

Tips & Variations

For a vegetarian version, substitute the Italian sausage with plant-based crumbles or extra beans.
Add a diced jalapeño with the onion and bell pepper for extra heat.
Use ground turkey instead of sausage for a leaner chili.
Smoked paprika can be added to enhance the smoky flavor.
Let the chili rest for a few hours or overnight to deepen the flavors before reheating.

Storage

Store leftover pumpkin chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or in the microwave until hot. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with three layers of chili stew, starting with a rich, dark red-brown base with visible kidney beans and chunks of meat, topped with melted shredded yellow cheddar cheese, followed by a dollop of white sour cream in the center, and sprinkled with finely chopped green cilantro on top; a silver spoon rests inside the bowl, with a few yellow tortilla chips scattered around and a gray cloth napkin beside it on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use cooked and pureed fresh pumpkin, but be sure to cook it thoroughly and mash it smooth before adding. The texture and moisture content may vary slightly, so adjust the broth if needed.

What if I don’t have fire-roasted tomatoes?

If fire-roasted tomatoes are not available, regular canned diced tomatoes work well. They won’t have the smoky flavor but the chili will still be delicious.

Pumpkin Chili with Spicy Italian Sausage Recipe

Print Recipe

★★★★★

4.8 from 120 reviews

This hearty Pumpkin Chili blends spicy Italian sausage with warm autumn flavors of pumpkin puree and fire-roasted tomatoes to create a comforting and flavorful dish. Perfect for cooler months, it’s packed with beans and seasoned with a warm spice mix including cumin, chili powder, and cinnamon. Garnished with roasted pumpkin seeds, sour cream, cheddar cheese, and avocado, this chili is a delicious twist on a classic favorite.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

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 and Broth

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

Instructions

Heat the olive oil: In a large Dutch oven, warm 1 tablespoon of olive oil over medium heat to prepare for cooking the sausage.
Cook the sausage: Add 1 pound of ground spicy Italian sausage to the pot. Cook for 8 to 10 minutes, breaking it into pieces with a spoon until browned and fully cooked. Use a slotted spoon to remove the sausage and place it on a paper towel-lined plate to drain excess fat.
Cook vegetables: In the same pot with the remaining oil and sausage drippings, add the chopped onion and red bell pepper. Sauté for 10 to 12 minutes until the vegetables have softened and become fragrant.
Add spices and garlic: Stir in the chopped garlic, 2 teaspoons of ground cumin, 1 ½ tablespoons of chili powder, 1 teaspoon kosher salt, ¾ teaspoon ground black pepper, and ½ teaspoon ground cinnamon. Cook for about 30 seconds to allow the spices to bloom and release their flavors.
Add remaining ingredients: Pour in two 15-ounce cans of fire-roasted tomatoes (with their juice), one 15-ounce can each of drained and rinsed kidney beans and black beans, one 15-ounce can of pumpkin puree, 2 ½ cups of chicken broth, and return the browned sausage to the pot. Stir everything together until well combined.
Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for 20 minutes, stirring occasionally to prevent sticking and to meld the flavors.
Adjust seasoning: Taste the chili and add more salt and black pepper if needed according to your preference.
Serve with garnishes: Spoon the chili into bowls and top with roasted pumpkin seeds, a dollop of sour cream, shredded sharp cheddar cheese, and slices of avocado for added texture and flavor.

Notes

Using fire-roasted tomatoes adds a smoky depth to the chili, but if unavailable, regular canned tomatoes can be used.
For a milder chili, substitute sweet Italian sausage or turkey sausage.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
For a vegetarian version, omit the sausage and substitute with additional beans and vegetables, and use vegetable broth instead of chicken broth.
Adding a bit of cinnamon adds a subtle warmth that complements the pumpkin without overpowering the chili.

Keywords: pumpkin chili, spicy Italian sausage chili, autumn recipes, hearty chili, pumpkin puree chili, fire-roasted tomatoes, bean chili