As soon as the first cool breeze of autumn arrives, my kitchen is immediately filled with the scent of simmering spices, and this Pumpkin Chili is always the first thing on the menu. It’s my absolute favorite way to welcome the season. I remember the first time I added pumpkin puree to my classic chili recipe on a whim; I was amazed at how it transformed the dish. It adds a subtle sweetness and an incredible, velvety texture that makes the chili rich and hearty without feeling heavy.
This is more than just a chili; it’s the embodiment of fall in a bowl. You’ll love this recipe because it strikes the perfect balance between savory, spicy, and sweet. The spicy Italian sausage provides a fantastic depth of flavor that pairs beautifully with the earthy pumpkin and warm cinnamon. It’s a comforting, one-pot meal that’s perfect for a chilly evening, a game-day gathering, or a cozy Halloween night in.
The Ingredients for Your Perfect Fall Chili
- 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 1/2 Tbsp. chili powder
- 1 tsp. kosher salt, plus more to taste
- 3/4 tsp. ground black pepper, plus more to taste
- 1/2 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 1/2 cups chicken broth
- Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired
How to Make This Cozy Pumpkin Chili
Step 1: Brown the Sausage and Veggies
First, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground spicy Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through. Add the chopped onion and red bell pepper to the pot and continue to cook until they’ve softened, which should take about 5-7 minutes.
Step 2: Bloom the Spices
Next, stir in the chopped garlic, ground cumin, chili powder, salt, black pepper, and ground cinnamon. Cook for about one more minute, stirring constantly, until the spices are fragrant. This step, known as “blooming,” is my secret to unlocking the deepest flavor from your spices.
Step 3: Simmer Your Chili
Now, add the fire-roasted tomatoes (with their juices), the drained and rinsed kidney and black beans, the pumpkin puree, and the chicken broth to the pot. Stir everything together until it’s well combined. Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes to allow all the flavors to meld together beautifully.
Step 4: Garnish and Serve
After simmering, give the chili a taste and adjust the salt and pepper if needed. Ladle the hot chili into bowls and get creative with the toppings! A dollop of sour cream, a sprinkle of sharp cheddar cheese, some creamy avocado, and a crunch of roasted pumpkin seeds are all fantastic choices.
My Best Tips for This Pumpkin Chili
My Secret for the Best Flavor
The real game-changer in this recipe is using spicy Italian sausage instead of plain ground meat. The sausage is already packed with fennel and other seasonings that add an incredible layer of savory complexity to the chili right from the start. It perfectly complements the sweetness of the pumpkin and the warmth of the cinnamon.
Don’t Skip the Simmer
I know it’s tempting to dig in as soon as everything is in the pot, but please, let it simmer! That 30 minutes (or longer, if you have the time) is crucial. It’s when the magic happens the spices deepen, the pumpkin melts into the broth to create that amazing texture, and all the individual ingredients come together to form one cohesive, delicious chili.
Make It a Day Ahead
Like most chilis, this Pumpkin Chili is one of those dishes that actually tastes even better the next day. Making it a day in advance gives the flavors even more time to marry and develop. It’s the perfect make-ahead meal for a party, so all you have to do is reheat and set out the toppings.
Delicious Variations to Try
This chili is wonderfully adaptable. For a leaner version, you can substitute the Italian sausage with ground turkey or chicken. If you want to make it vegetarian, simply omit the meat and add an extra can of beans (like pinto or cannellini) and some more hearty vegetables like diced zucchini or sweet potatoes. For an extra smoky kick, add a chopped chipotle pepper in adobo sauce along with the garlic.
Your Burning Chili Questions
Can you taste the pumpkin?
Not really! You won’t taste “pumpkin” in the way you would in a pie. Instead, the pumpkin puree adds a subtle earthy sweetness and, more importantly, gives the chili a wonderfully thick, velvety consistency that is absolutely delicious.
Can I make this in a slow cooker?
Yes, this is a perfect recipe for the slow cooker! Simply follow steps 1 and 2 on the stovetop, then transfer everything to your slow cooker. Add the remaining ingredients, stir, and cook on low for 6-8 hours or on high for 3-4 hours.
How do I store leftovers?
Leftover chili can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes beautifully for up to three months, making it a fantastic meal to have on hand for busy nights.
Pumpkin Chili
- Total Time: 60
- Yield: 8 servings 1x
Description
Embrace the flavors of fall with this cozy and comforting Pumpkin Chili. This one-pot recipe features spicy Italian sausage, hearty beans, and a secret ingredient pumpkin puree which adds a subtle sweetness and a rich, velvety texture. It’s the perfect balance of savory, spicy, and sweet, making it an ideal meal for any cool autumn evening.
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 1/2 Tbsp. chili powder
1 tsp. kosher salt, plus more to taste
3/4 tsp. ground black pepper, plus more to taste
1/2 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 1/2 cups chicken broth
Roasted pumpkin seeds, sour cream, shredded sharp cheddar cheese and avocado, for garnish, if desired
Instructions
Brown the Sausage and Veggies:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the spicy Italian sausage and cook, breaking it up, until browned. Add the chopped onion and red bell pepper and cook for 5-7 minutes, until softened.
Bloom the Spices:
Stir in the chopped garlic, cumin, chili powder, salt, black pepper, and cinnamon. Cook for one minute, stirring constantly, until the spices are fragrant.
Simmer Your Chili:
Add the fire-roasted tomatoes (with their juices), kidney beans, black beans, pumpkin puree, and chicken broth to the pot. Stir to combine, bring to a boil, then reduce the heat to low. Cover and simmer for at least 30 minutes.
Garnish and Serve:
After simmering, taste the chili and adjust seasoning if needed. Ladle into bowls and top with your favorite garnishes, such as sour cream, shredded cheese, avocado, and roasted pumpkin seeds.
Notes
Make It Ahead:
This chili tastes even better the next day as the flavors have more time to meld. It’s a perfect make-ahead dish for parties or a busy week.
Slow Cooker Instructions:
For a slow cooker version, complete the first two steps on the stovetop. Then, transfer the browned sausage, vegetables, and bloomed spices to a slow cooker. Add the remaining ingredients, stir, and cook on low for 6-8 hours or on high for 3-4 hours.
Storage:
Leftover chili can be stored in an airtight container in the refrigerator for up to five days. It also freezes well for up to three months.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 431
- Sugar: 9g
- Sodium: 1131mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Carbohydrates: 39g
- Fiber: 14g
- Protein: 24g
- Cholesterol: 50mg
Keywords: pumpkin chili, fall recipe, spicy sausage chili, one-pot meal, autumn chili, comfort food, game day food
