When the air starts to chill and you want something hearty yet a bit unexpected, this Pumpkin Chili Recipe comes to the rescue. It’s a wonderful twist on classic chili with the warm, comforting depth pumpkin adds. You’ll find it perfect for cozy weeknights or casual weekend dinners when you crave something both rich and slightly sweet.
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In the Kitchen
I love this Pumpkin Chili Recipe because it balances savory sausage and beans with the subtle sweetness of pumpkin, creating layers of flavor that feel both familiar and new. Once you get the hang of it, you’ll see how simple ingredients can transform into a delicious meal with just a little patience.
- Juicy and Tender Every Time: Browning the Italian sausage well before simmering locks in flavor and texture.
- Golden, Satisfying Finish: The pumpkin adds a velvety richness that lifts the chili from typical to memorable.
- Simple Ingredients, Big Impact: Pantry staples like beans and canned tomatoes come alive with spices and pumpkin.
- Weeknight to Weekend Ready: Whether you’re winding down or entertaining friends, this chili fits the bill.
Ingredients at a Glance
Choosing quality ingredients really pays off with this Pumpkin Chili Recipe. Fresh veggies and good sausage set the foundation, while the canned goods keep it convenient without sacrificing taste.
- Olive Oil: Use extra virgin for its fruity flavor that gently layers into the chili base.
- Ground Spicy Italian Sausage: Look for sausage with balanced seasoning, not too salty or spicy, so it complements the pumpkin.
- Onion & Red Bell Pepper: Fresh and firm vegetables provide essential sweetness and texture.
- Garlic: Fresh cloves offer the best pungent aroma; pre-chopped just won’t match.
- Ground Spices: Cumin, chili powder, and cinnamon bring warmth and complexity—use fresh for optimum potency.
- Fire-Roasted Tomatoes: Choose fire-roasted over plain canned for a subtle smoky depth.
- Kidney & Black Beans: Rinse canned beans well to reduce excess salt and smooth out flavor.
- Pumpkin Puree: Not pie filling—pure pumpkin adds creaminess without sweetness.
- Chicken Broth: Homemade or low-sodium store-bought keeps the chili savory and balanced.
- Garnishes: Roasted pumpkin seeds, sour cream, sharp cheddar, and avocado provide texture and flavor contrasts.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Pumpkin Chili Recipe
Step 1 — Brown the Sausage for Flavor and Texture
Start by heating the olive oil in a large Dutch oven over medium heat. Add the ground spicy Italian sausage, breaking it apart with a wooden spoon. Cook for about 8 to 10 minutes until it’s nicely browned and cooked through. You’ll notice the color shift to a golden brown, with the aroma filling your kitchen—that’s your cue it’s ready. Use a slotted spoon to transfer the sausage to a paper-towel-lined plate to drain excess fat. This step ensures juicy, flavorful meat pieces without greasiness.
Step 2 — Sauté Vegetables Until Soft and Fragrant
In the same pot, toss in the chopped onion and red bell pepper. The sausage drippings add depth while softening these aromatics. Cook over medium heat for about 10 to 12 minutes until they’re tender and the onion turns translucent. You’ll see the veggies wilt but still retain shape—that's perfect. This slow cooking brings out their natural sweetness, complementing the spices and pumpkin wonderfully.
Step 3 — Bloom the Spices to Unlock Their Aroma
Next, stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and cinnamon. Cook this mixture for about 30 seconds, just until you start to smell those fragrant spices blooming. This brief toasting deepens their flavor and makes your chili more vibrant. Be careful not to burn the garlic—that slight bitterness can spoil the dish.
Step 4 — Combine Tomatoes, Beans, Pumpkin, and Broth
Pour in the fire-roasted tomatoes (with juices), rinsed kidney beans, black beans, pumpkin puree, and chicken broth. Then return the browned sausage back to the pot. Use a sturdy spoon to gently stir everything together until evenly combined. The chili will look thick and colorful. This is the heart of your Pumpkin Chili Recipe, where all ingredients mingle to create that cozy warmth.
Step 5 — Simmer and Develop Deep Flavors
Turn the heat up to medium-high and bring the chili to a boil. Once bubbling, reduce to medium-low, cover with the lid, and let it simmer for about 20 minutes. Stir occasionally to keep things from sticking. This slow simmer lets the flavors meld and mellows the spices, while thickening the chili to a luscious texture. When you lift the lid, you’ll catch that toasted pumpkin and smoky tomato scent inviting you to dive in.
Step 6 — Taste and Adjust Seasoning Before Serving
Finally, taste your pumpkin chili and add salt or pepper to suit your palate. Sometimes a pinch more salt brightens all the flavors, and a little black pepper adds subtle heat. This last step lets you make the recipe your own. Once you’re happy with the balance, it’s ready to serve straight from the pot with your favorite garnishes.
Things to Remember
This Pumpkin Chili Recipe is forgiving but thrives on a few key points: attentive browning, careful seasoning, and slow simmering. Keep these in mind and you’ll have a chili that impresses every time.
- Doneness Cue: The chili is ready when the sauce thickens slightly and aromas fill the kitchen.
- Temperature Trick: Medium-low simmering is critical to avoid burning or drying out the chili.
- Make-Ahead Move: Chili tastes even better the next day—consider making it ahead and reheating gently.
- Common Pitfall: Avoid rushing the spice blooming step; it’s key for flavor depth.
Ways to Serve It
Finishing Touches
When it comes time to serve your Pumpkin Chili Recipe, I’m a big fan of fresh toppings that add both creaminess and crunch. A dollop of sour cream cools the spices beautifully, while shredded sharp cheddar melts slightly for that irresistible richness. Toasted pumpkin seeds add a toasty crunch that echoes the pumpkin inside the chili. Lastly, sliced avocado offers silky smoothness and freshness. These garnishes lift the dish from comforting to restaurant-quality.
Plays Well With
This chili shines alongside cornbread fresh from the oven or crispy tortilla chips for scooping. A simple green salad with a tangy vinaigrette cuts through the richness and balances the meal. For a heartier spread, grilled veggies or roasted sweet potatoes complement the spice and pumpkin notes beautifully. These pairings add texture and variety, making your meal satisfying all around.
Simple Plating Upgrades
For casual dinners, scoop the chili into rustic bowls and sprinkle on your garnishes. For entertaining, serve in mini crock pots or ramekins at each place setting, topped with a sprig of fresh cilantro or a lime wedge for color and brightness. A drizzle of crema or a quick scatter of chopped green onions takes your presentation from homey to eye-catching with minimal effort.
Make-Ahead & Keeping Fresh
Storing Leftovers
Leftover pumpkin chili keeps best in an airtight container in the fridge for up to 4 days. The beans remain tender, and the sausage holds its juicy bite, though the sauce thickens as it sits. Before reheating, stir in a splash of broth or water to loosen it back up a bit—this helps maintain that saucy, toasty consistency you love.
Freezing Tips
This Pumpkin Chili Recipe freezes wonderfully. Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When thawing, move it to the fridge overnight to keep texture intact. Once thawed, reheat gently on the stove or in the microwave, stirring often to re-integrate the flavors.
Reheating Pumpkin Chili Recipe Without Drying Out
Reheat your chili over low to medium heat on the stove, stirring frequently. If it looks too thick or starts sticking, add a bit of broth or water to keep it moist. In the microwave, heat in short bursts, stirring in between to avoid hot spots. Using an air fryer isn’t ideal for reheating chili, since it dries out quickly. This way, you’ll enjoy the chili’s full, comforting texture and flavor every time.
Frequently Asked Questions
Absolutely! Swap the Italian sausage for plant-based crumbles or extra beans, and use vegetable broth instead of chicken broth. The pumpkin’s creaminess keeps the chili rich and satisfying without meat.
Use pure pumpkin puree, not pumpkin pie filling. Puree in cans labeled just "pumpkin" ensures no added sugar or spices, giving you the perfect creamy texture and subtle flavor.
Yes! If you prefer milder chili, reduce the chili powder and use mild sausage. For added heat, add cayenne pepper or chipotle powder during the spice step. It’s easy to personalize.
The chili should be thick but still saucy, almost stew-like. It shouldn’t be dry or soupy—simply thicken naturally as it simmers, and loosen with broth if it gets too thick.
Final Thoughts
Making this Pumpkin Chili Recipe has become one of my favorite fall traditions—it’s like a warm hug in a bowl every time. It’s approachable, flexible, and packed with flavor that comforts and surprises. Once you try it, I guarantee it’ll earn a permanent spot in your recipe rotation. So gather those simple ingredients, and soon you’ll be savoring a toasty, flavorful chili that’s perfectly right for the season.
PrintFull Printable Recipe
Pumpkin Chili Recipe
This hearty Pumpkin Chili combines spicy Italian sausage, fire-roasted tomatoes, and creamy pumpkin puree for a flavorful twist on classic chili. Packed with beans and warming spices, it's perfect for cozy dinners and garnished with roasted pumpkin seeds, sour cream, cheddar cheese, and avocado.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 lb ground spicy Italian sausage
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, chopped
Spices
- 2 teaspoon ground cumin
- 1 ½ tablespoon chili powder
- 1 teaspoon kosher salt, plus more to taste
- ¾ teaspoon ground black pepper, plus more to taste
- ½ teaspoon ground cinnamon
Canned Goods and Liquids
- 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 slices
Instructions
- Heat Olive Oil: In a large Dutch oven, warm the olive oil over medium heat to prepare for cooking the sausage.
- Cook Sausage: Add the ground spicy Italian sausage and cook for 8–10 minutes, breaking it into pieces, until browned and cooked through. Use a slotted spoon to remove the sausage and place it 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 until softened and fragrant.
- Add Spices and Garlic: Stir in the chopped garlic, ground cumin, chili powder, kosher salt, black pepper, and ground cinnamon. Cook for about 30 seconds to bloom the spices and enhance their flavor.
- Add Liquids and Beans: Pour in the fire-roasted tomatoes (with their juice), kidney beans, black beans, pumpkin puree, and chicken broth. Return the cooked sausage to the pot and stir everything to combine evenly.
- Simmer Chili: Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low. Cover and let simmer for 20 minutes, stirring occasionally to prevent sticking and to meld flavors.
- Adjust Seasoning: Taste the chili and adjust salt and pepper as needed to suit your preference.
- Serve and Garnish: Ladle the pumpkin chili into bowls and top with roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese, and slices of avocado for added texture and flavor.
Notes
- For a vegetarian version, substitute the sausage with plant-based crumbles or extra beans, and use vegetable broth instead of chicken broth.
- If you prefer less heat, use mild Italian sausage or reduce the chili powder amount.
- To thicken the chili, simmer uncovered for an additional 10 minutes to reduce liquid.
- Roasted pumpkin seeds can be toasted in a dry skillet for a few minutes if you don’t have them pre-roasted.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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