Pumpkin Chili – Savory & Seasonal One-Pot Chili

ByMaria Canilssom
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This Pumpkin Chili blends the rich heartiness of chili with the creamy depth of pumpkin. Savory sausage, fire-roasted tomatoes, beans, and warm spices come together with pumpkin puree to create a bowl that’s comforting, robust, and full of fall vibes. Serve it up on crisp evenings or when you just need something that feels like a hug in a bowl.

Ingredients

  • 1 Tbsp olive oil
  • 1 lb ground spicy Italian sausage
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 1½ Tbsp chili powder
  • 1 tsp kosher salt (plus more to taste)
  • ¾ tsp black pepper (plus more to taste)
  • ½ tsp ground cinnamon
  • 2 (15-oz) cans fire-roasted tomatoes, undrained
  • 1 (15-oz) can kidney beans, drained & rinsed
  • 1 (15-oz) can black beans, drained & rinsed
  • 1 (15-oz) can pumpkin puree
  • 2½ cups chicken broth

Garnishes (optional): roasted pumpkin seeds, sour cream, shredded sharp cheddar, avocado

Instructions

  1. In a large Dutch oven over medium heat, warm olive oil. Add the Italian sausage, breaking into pieces, and cook until browned. Use a slotted spoon to remove and drain excess fat.
  2. In the same pot, add onion and red bell pepper, cooking until softened (about 10–12 minutes).
  3. Stir in garlic, cumin, chili powder, salt, pepper, and cinnamon. Cook about 30 seconds to bloom the spices.
  4. Add fire-roasted tomatoes (undrained), beans, pumpkin puree, broth, and the browned sausage back in. Stir well to combine.
  5. Bring to a boil over medium-high heat, then reduce to medium-low. Cover and simmer for ~20 minutes, stirring occasionally.
  6. Taste and adjust salt/pepper as needed. Serve hot with your choice of garnishes.

Tips & Variations

  • Make it vegetarian: Omit sausage, use vegetable broth and perhaps add more beans or a plant-based meat substitute.
  • Spice adjustments: If you like it hotter, add cayenne or chipotle powder; if milder, reduce the chili powder.
  • Consistency tweak: If too thick, add a splash of extra broth; if too thin, let it simmer uncovered a bit longer.
  • Flavor meld: This chili tastes even better the next day as flavors deepen.

Storage & Reheating

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on stove or microwave; add a splash of broth if it thickens too much.
Maria Canilssom

Pumpkin Chili

This Pumpkin Chili blends the rich heartiness of traditional chili with the creamy depth of pumpkin. Savory sausage, beans, and fire-roasted tomatoes come together for a comforting, flavorful bowl — perfect for cozy fall evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: American, Fall Comfort Food
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb ground spicy Italian sausage
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 1.5 Tbsp chili powder
  • 1 tsp kosher salt (plus more to taste)
  • 0.75 tsp black pepper (plus more to taste)
  • 0.5 tsp ground cinnamon
  • 2 cans (15 oz each) fire-roasted tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pumpkin puree
  • 2.5 cups chicken broth
  • Optional garnishes: roasted pumpkin seeds, sour cream, shredded cheddar, avocado

Equipment

  • Dutch oven or large pot
  • slotted spoon
  • cutting board and knife
  • measuring spoons
  • wooden spoon

Method
 

  1. In a large Dutch oven over medium heat, warm the olive oil. Add the Italian sausage, breaking it into pieces, and cook until browned. Remove with a slotted spoon and drain excess fat.
  2. In the same pot, add chopped onion and red bell pepper. Cook until softened, about 10–12 minutes.
  3. Stir in garlic, cumin, chili powder, salt, pepper, and cinnamon. Cook about 30 seconds to bloom the spices.
  4. Add fire-roasted tomatoes (undrained), beans, pumpkin puree, broth, and browned sausage. Stir well to combine.
  5. Bring to a boil over medium-high heat, then reduce to medium-low. Cover and simmer for about 20 minutes, stirring occasionally.
  6. Taste and adjust seasoning as needed. Serve hot with desired garnishes.

Notes

Make it vegetarian by omitting the sausage and using vegetable broth. For more spice, add cayenne or chipotle powder. Adjust consistency by adding broth if too thick, or simmering longer if too thin. Tastes even better the next day!
Storage: Refrigerate up to 4 days in an airtight container. Reheat gently on the stove or microwave with a splash of broth.