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 tbsp olive oil
1 lb ground spicy Italian sausage
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 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.
