Pumpkin Chili with Spicy Italian Sausage Recipe
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.
- 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
